,transcriber's ,notes ,obvious typographical errors have been silently corrected4 ,variations in hyphenation and accents have been standardised but all other spelling and punctuation remains unchanged4 ,a paragraph on the ,mincopies in ,chapter ,,vi refers to the killing of guianas and bugongs1 this may be misspelling of iguana and dugong4 ,additionally the ,mincopies are referred to as ,african whereas they were ,andaman ,islanders4 ,the layout of the tables in ,chapter ,,iv has been modified to improve clarity and manage width4 ,proteid and protein are both used and have not been standardised4 ,the index refers to pages #ccb and #ccc1 these do not exist4 ,footnotes are located at the end of the relevant paragraph4 ,italics are represented thus italic1 and bold thus bold4 ,,the ,,natural ,,food ,,of ,,man ,,the ,,natural ,,food ,,of ,,man ,,being ,,an ,,attempt ,,to ,,prove ,,from ,,comparative ,,anatomy1 ,,physiology1 ,,chemistry ,,and ,,hygiene1 ,,that ,,the ,,original1 ,,best ,,and ,,natural ,,diet ,,of ,,man ,,is ,,fruit ,,and ,,nuts ,,by ,,hereward ,,carrington ,,author ,,of 8,,vitality1 ,,fasting ,,and ,,nutrition10 8,,the ,,coming ,,science10 8,,death3 ,,its ,,causes ,,and ,,phenomena0 7,,jointly71 ,,etc41 ,,etc4 ,,london ,c4 ,w4 ,,daniel ,,amen ,,corner1 ,e4,c4 #aiab ,to ,,my ,,mother ,,in ,,loving ,,memory ,,preface ,america has just passed through a great financial crisis--one of the many which occur from time to time1 because of badly adjusted financial conditions1 and as the result of greed--and we hear much talk of 8hard times10 and the lack of money wherewith to buy the necessities of life4 ,now1 ,i believe that such 8hard times10 and such conditions1 could be largely averted if only the people were taught to live correctly3 taught how to economise their food1 and how to take care of their bodies4 ,there can be no doubt but that much of the waste which occurs throughout the land is due to ignorance of the great laws of life and health2 and if people were only taught how to reduce their food-supply scientifically--and not to expend so much money on their bodies1 and especially on their food--there would be but a small amount of suffering compared with that which has existed in the past4 ,teach the public how to preserve the body in a state of health1 upon a small amount of money1 and we shall have solved one of the greatest economic factors confronting us to-day4 ,i believe that this may be brought about1 in a large part at least1 by adopting the principles of nutrition outlined in this book2 and ,i submit it to the public largely with that idea in mind4 ,but that is only part of my object1 none the less4 ,my desire is to help humanity to secure better health--to teach them how to live cheaply and economically2 above all1 how to live so as to preserve the highest standard of health1 strength and energy4 ,we should thus have a cleaner1 a hardier and a happier race of individuals2 and ,i firmly believe that all true reform--social economic religious--must come primarily through the body--i4e4 these reforms can only be effected by first of all reforming the body1 and its habits2 and when that has been rendered clean and pure1 the coveted mental and moral reforms will be found to follow of themselves4 ,external conditions and environment may count for much1 but the internal factor counts for much more4 ,the internal personality of the man is what we should aim to reach first of all2 and this can be reached most easily and effectually by means if the body--for in that he is most wrapped2 with its feelings and emotions he is most closely connected4 ,reform the inner man1 and particularly his body1 and trust to man to reform his environment4 ,make men and women what they ought to be1 and they will soon reform their external conditions4 ,i have attempted to deal1 in this volume1 with the quality of foods1 as ,i dealt with their quantity1 in my former book4 ,in this way1 the ground will have been pretty thoroughly covered1 from the particular point of view from which ,i have attacked these problems4 ,i can only hope that1 as the result of these two volumes1 many persons may find health and a long life1 who would otherwise have sunk into a premature grave4 ,if ,i could feel that ,i had in any way helped to accomplish this1 ,i should be more than satisfied4 ,h4 ,c4 ,,contents ,,page ,,preface #e ,i4 ,,the ,,natural ,,food ,,of ,,man #i ,,ii4 ,,the ,,argument ,,from ,,comparative ,,anatomy #bj ,,iii4 ,,the ,,argument ,,from ,,physiology #df ,,iv4 ,,the ,,argument ,,from ,,chemistry #eg ,v4 ,,the ,,argument ,,from ,,hygiene #if ,,vi4 ,,the ,,argument ,,from ,,experience3 ,,nations ,,and ,,individuals #acf ,,vii4 ,,miscellaneous ,,arguments #aef ,,viii4 ,,dairy ,,products #afg ,,ix4 ,,vegetables #agf ,x4 ,,cereals1 ,,grains1 ,,etc4 #aha ,,xi4 ,,condiments ,,and ,,spices #ahg ,,xii4 ,,the ,,fruitarian ,,diet #bjb ,,xiii4 ,,food ,,combinations #bci ,,xiv4 ,,hygienic ,,food ,,and ,,hygienic ,,cookery #bdi ,,xv4 ,,the ,,question ,,of ,,quantity #bfe ,,xvi4 ,,general ,,conclusions #bgd ,,appendix #bgi ,,index #bha ,the ,natural ,food of ,man ,i ,,the ,,natural ,,food ,,of ,,man ,there can be no doubt that1 whatever other function food may or may not have1 it replaces broken-down tissue4 ,the tissue-wastes of the preceding day are replenished by the food eaten2 so the body remains about the same in weight1 no matter how much exercise be taken1 or how much tissue is broken down4 ,these tissues are very complex in their nature1 and a variety of food is consequently necessary to restore the tissues destroyed--food containing a number of elements 7the counterpart of the elements destroyed71 being necessary to offset the waste4 ,proteid1 fats1 carbohydrates1 and various salts are1 therefore1 necessary in the food2 and no food that does not contain these constituents1 in larger or smaller quantities1 can be used by the body1 or can be classed as a true 8food40 ,other things being equal1 therefore1 it may be said that a food is nutritious and capable of sustaining life in proportion to its complexity--the best food being one that most nearly supplies the wastes of the tissues4 ,if an article of diet contains only one of the essential elements necessary for supporting life1 the body1 if fed upon it1 will waste away and die--no matter how much of that food be eaten4 ,in certain experiments conducted upon dogs1 it was found that1 when they were fed upon fat--e4g4 they became round1 plump1 embonpoint1 and yet died of inanition6 ,the same would be true of any other single article of diet4 ,if an animal were fed upon it1 he would surely die1 sooner or later4 ,proteids are supposed to supply most of the muscle-forming elements1 and a part of the energy expended by the body2 fats and carbohydrates are supposed to be of use chiefly in supplying heat and energy to the system4 ,the mineral salts that are contained in the foods do not fulfil any definite function1 so far as is known2 but they are very essential1 nevertheless4 ,if a diet lacks these salts entirely1 the body wastes away and dies of 8saline starvation40 ,it will thus be apparent that foods very rapidly and very forcibly affect the state of the health1 and even the life of the individual4 ,food1 it must be remembered1 makes blood2 and the blood is absolutely dependent upon the food supply for its character and composition4 ,if the food be poisonous in character1 the blood soon becomes tainted1 and the mind1 no less than the body1 shows the effects of this poisoning process4 ,on any theory we may hold of the nature of mind1 and its connection with the body1 it is certainly dependent upon the body for its manifestation1 in this life2 and is coloured and influenced by the state of the body1 and by the condition of the blood4 ,this ,i have shown more fully in another place4 ,we shall also see the effects of diet upon the mind1 more clearly1 as we proceed in the present volume4 ,from what has been said1 it will at all events be apparent that this question of the food supply is a very important one--indeed one of the most important before the world to-day4 ,the first thought1 the first instinct1 of any animal1 is to search for and secure food2 self-preservation is the most powerful instinct in the world1 and the nutrition of the body occupies first place1 as one means of preserving life4 ,in the lower organisms1 we see this very clearly2 they spend almost the whole of their lives in searching for and devouring food2 but as we ascend the scale of evolution1 we find less and less space devoted1 in the body1 to the digestive organs1 and more and more to the brain1 and instruments of the mind4 ,it would appear1 therefore1 that the higher we ascend in the scale of evolution1 the less proportionate space in the body is devoted to the purely animal processes1 and the more to the mental and spiritual sides of man4 ,as the mentality increases1 the need for food decreases3 this is a very significant law--for such ,i believe it to be4 ,it would seem to indicate that man attained the highest level1 so far as his physical or physiological structure was concerned2 and that evolution thenceforward tended to develop that side of man which rendered possible the increased mental and spiritual characteristics4 ,however1 ,i shall not dwell too strongly upon that point now4 ,although an adequate supply of food is very necessary to all organisms1 there is but little danger that anyone in a civilised community would run the risk of starving to death1 because of the lack of food4 ,the tendency is all the other way1 and most persons eat1 not too little1 but far too much1 food4 ,even the very poor1 and especially the babies of the very poor--eat too often1 and too much4 ,this may seem strange1 but it becomes more rational and intelligible when we take into account the fact that the human body needs so little food1 in reality1 to supply the wastes of the day1 that the very poor1 even if they have far less food than the majority1 still have too much4 ,the average person eats at least three times more food than his system really requires2 and it is due to this very fact1 ,i earnestly believe1 that much of the suffering and of the insanity1 and many of the diseases1 are so constantly with us4 ,in his recently published works1 ,professor ,chittenden has shown with great detail that the average standard 8dietary tables0 of the physiologists have been far too high2 and that the average man can cut down his proteid intake fully one third1 without detriment1 but1 on the contrary1 with added benefit to himself4 ,the majority of persons eat far more than the physiologists have said to be necessary2 and now it has been shown that the physiologists have set the standard three times too high6 ,it would appear1 therefore1 that most persons eat more than three times too much proteid2 and the same has been found to hold good of the fats and carbohydrates1 in a lesser degree1 also4 ,but while the fats and carbohydrates can be eliminated by the system1 or stored up within it1 without positive danger1 proteid in excess creates an abundance of uric acid1 and causes much harm to the system throughout4 ,it is the excess of proteid that is the chief cause of many of the diseases from which mankind suffers2 and1 if health is to be maintained1 we must see to it that this great excess is not ingested into the body4 ,while keeping up the due allowance1 we must be careful not to eat those foods which tend to introduce this excess into the system2 and1 by avoiding them1 it will be seen that we thereby avoid all danger of creating an undue amount of uric acid1 and consequently of suffering from the induced diseases4 ,now1 it is a well-known fact that meat contains a large proportion of protein2 and further1 that it has a great tendency to create uric acid in the system1 owing to the decaying cell-nuclei that form a large part of its structure4 ,meat is by no means a clean article of diet1 but on the contrary a very unclean one2 and many foods1 supplying an equal amount of proteid matter1 are to be preferred1 for the reason that they supply less toxic material--which invariably accompanies flesh-meat4 ,it must be remembered that the tissues of all animals contain a certain amount of poisonous material--simply by reason of the fact that the animal has lived at all--since all animals are constantly creating poisons within their bodies1 by the very process of living4 ,these poisons are being thrown off by the body every minute throughout the day2 and it is because of that fact the animal is enabled to remain alive at all4 ,were this process of elimination checked for a few hours1 death by poisoning would inevitably result--in consequence of the poisons formed by the body itself4 ,all animals1 then1 create these poisons2 and it would be impossible to find an animal body without them4 ,so that1 when we eat the flesh of any animal1 we must eat1 together with the nutritious portions1 these poisons--which are practically inseparable from all animal tissue4 ,that is1 whenever we eat meat1 we invariably eat1 at the same time1 a certain quantity of poison--which it is impossible to avoid6 ,i shall elaborate this idea at considerable length in my chapter on the hygiene of diet4 ,in this place ,i shall only call attention to that fact--the strongest argument of all1 to my mind1 for abstaining from flesh2 and shall point out that1 if any diet furnishes all the nutritious properties of meat1 without these poisons1 it is certainly to be preferred1 on that account4 ,we shall see1 when we come to the chapter devoted to the chemistry of foods1 that all the elements contained in meat are also contained in a purer and better form in other substances--grains1 some vegetables1 and in nuts--and in as large or larger proportions than they are in meat4 ,it will thus be seen that certain foods are better for us than others--a fact which daily observation confirms4 ,everyone knows that certain articles of diet are indigestible1 others not so much so3 that some are nutritious1 and others hardly of any food value at all4 ,some foods are better for us than others1 therefore2 and1 if we wish to maintain our health1 it is obvious that we should eat those foods1 and only those foods1 as a general thing1 which can be shown to be of use and benefit to the body4 ,if some foods are thus more wholesome than others1 does it not behove everyone interested in the health and care of his body--and especially all those interested in hygiene1 or the improvement of the race--to endeavour to ascertain what these foods are1 those most natural and best for the human body2 and1 having found them1 to advise all who wish to maintain their bodies in the highest state of health1 to live upon these foods--or at least to make them the staple articles of their diet8 ,believing this to be most certainly true1 ,i shall devote myself1 in the present volume1 to a careful search through the records and evidences of science1 and endeavour to ascertain in what man's natural food consists2 and1 having found the food which is indicated by nature as the best and most natural for man1 ,i shall proceed to give my reasons for thinking that this food is the most wholesome1 and why it is that all other foods must be more or less harmful to the system4 ,this done1 we shall be in a position to define what foods are 8natural0 for man1 and indicate why it is that they are the most wholesome4 ,in order to clarify the problem1 then1 and clear away any misconceptions that may arise in the reader's mind1 ,i shall state here what my conclusions are1 and my reasons for thinking them sound4 ,assuming that there is an 8ideal0 diet of some sort--that upon which the human race originally lived1 and which it should still live upon1 if it wishes to maintain the best possible health--,i have gone carefully through the various food-stuffs1 and1 by careful analysis1 have shown that all meats are injurious to the body1 for the reason that they are not suited to it1 by reason of its anatomical structure--and1 further1 by the facts of experience and hygiene1 which clearly indicate that if man eats meat1 he suffers in consequence4 ,these arguments will be found in full in the book4 ,i also found that there were many objections to all vegetables1 to cereals1 grains and flour of all kinds2 to soups1 to bread and eggs1 to butter1 milk1 cheese1 and to all dairy products4 ,most cookbooks and works devoted to the hygiene of foods have been in the habit of pointing out all the beneficial and good qualities of these foods1 and saying very little about their bad qualities4 ,in this book1 ,i have pointed out all the bad qualities1 and have insisted that these so far offset their good qualities as to show them utterly unfitted for human food1 and consequently to be discarded from any truly hygienic diet4 ,thus1 by a process of elimination1 we are forced to the conclusion that the only foods that are really natural to man1 those best suited to his organism1 are fruits and nuts--the diet of his anthropoid brethren1 and man's own natural diet1 as is clearly indicated by his anatomical structure4 ,fruits and nuts will alone suffice to maintain the human body in the highest state of health2 and are the foods which should be adopted1 and eaten1 by mankind1 to the exclusion of all others4 ,from them1 he can obtain all the elements necessary for the upbuilding of a healthy body2 and from them he can derive the greatest amount of health and strength1 and the greatest amount of energy4 ,many persons would be willing to concede1 ,i fancy1 that man can live without meat--indeed1 there is no escaping this conclusion1 since thousands of persons are actually doing so4 ,but not very many would be willing to concede1 probably1 that all breads1 grains1 and vegetables are to be abandoned as unfit for human food also6 ,they would be unwilling to admit that6 ,and yet ,i think it can be shown very conclusively that none of these foods are intended for the human being1 any more than is the grass of the field4 ,each genus has its own particular food1 allotted by nature2 and man's food consists--or should consist--of fruit and nuts4 ,further1 these fruits and nuts should be eaten uncooked--in their original1 primitive form4 ,i am convinced that cooking ruins nearly all foods treated in that manner--my arguments for this will be found in full in the chapter on 8,the ,fruitarian ,diet40 ,if this be true1 as ,i most firmly believe it is--it will be seen that practically all other foods are naturally barred out1 by the very nature of the case4 ,certainly no one would care to eat his meat raw2 and all vegetables1 with very few exceptions1 would also fall under the ban1 for but few of them can well be eaten without cooking4 ,grains1 also1 are very unappetising1 when eaten raw1 and it is now well known that but a small amount of their starch is converted properly1 in the body1 unless the grains are well cooked2 so that all these foods would be eliminated from the diet1 and practically nothing left but fruits and nuts6 ,although this may seem appalling to the average reader1 it is the logical outcome of the theory1 and ,i am convinced the right interpretation of the facts4 ,the fruitarian diet is the one best suited for man2 and the one upon which he can live best and longest4 ,i myself have lived upon this fruit and nut diet almost exclusively for several years1 and ,i may perhaps say that ,i am always in excellent spirits and condition1 and a source of constant surprise to my friends in that ,i seem to possess an untiring energy and ability for work4 ,i say this1 not to boast1 but to show that a diet of this character is perfectly compatible with health and strength2 and ,i believe that almost any person could double his energies1 his health1 and his self-respect by adopting a diet of this character4 ,for it has a tremendous effect upon the mental and moral1 no less than upon the physical life1 as ,i shall presently endeavour to show4 ,with the invention of fire1 however1 many articles of food became edible which had not been edible before4 ,finding that grains and roots1 and certain weeds 7vegetables7 could be eaten1 when cooked1 although they were uneatable when raw1 man took to cooking his food1 and substituting this food for a portion of his original diet--which was probably scarce at the time4 ,in this way1 the cooking of food probably originated4 ,it began in the far-off ages1 and has been handed down to us--a legacy of barbarism1 to which man rigidly clings1 in the vain effort to preserve a distinction between himself and other animals--who do not cook their food--because of this fact6 ,he prides himself that he is the only 8cooking animal06 ,if man would only learn that it is owing to this very process of cooking that much of the suffering1 and many of the ills from which mankind suffers1 are due6 ,many persons imagine that1 if they returned to a primitive diet of this character1 they would become as the savages--wild and uncivilised4 ,they 8don't want to become like the animals10 they will say4 ,they wish to remain 8civilised10 and not return to a state of savagery and barbarism6 ,there is no logic in this argument--indeed1 no sense4 ,because a man lives upon fruits and nuts1 it is1 of course1 no reason why he should return to a primitive state1 mentally2 indeed1 there is far less evidence for this than there is that man becomes like the carnivorous animals by eating meat4 ,there is evidence for that6 ,but living upon fruits and nuts has no other effect than to elevate the tone and character of the body2 to increase its energies and to render the mind clearer and more active4 ,if these objectors to the fruitarian diet would only study physiology and human nature before passing any such absurd judgment upon the facts1 their arguments would have more force--but then1 in that case1 they would not raise the arguments at all6 ,of course1 this whole idea is conclusively proved to be erroneous by the facts in the case4 ,there is one other point ,i should like to touch upon1 though briefly1 before passing on to the main argument of the book4 ,the usual position with regard to food1 and its functions in the body is this4 ,food has three functions3 7#a7 ,the replacement of tissues which have been broken down as the result of the day's work2 7#b7 the maintenance of the bodily energy2 and 7#c7 the maintenance of the bodily heat4 ,now1 in my former book1#a ,i advanced a number of facts tending to show that food has but one function--replacing broken-down tissue4 ,it supplies no heat and no energy whatever to the body1 at any time1 or under any circumstances4 ,both the heat and the energy are due to another source altogether1 and not to the food ingested4#b ,i cannot enumerate the arguments in support of this position here2 they will be found in full in the work referred to2 but ,i would point out that1 if this theory were true1 it would cause us to modify very largely the views entertained as to the necessary amount of food required by the body4 ,now1 a large percentage of the food eaten is supposed to create heat and energy1 or at least liberate it1 and is eaten for that express purpose4 ,but if it be true that food has no other function than to supply the body with material for the rebuilding of its structures and tissues1 it will be apparent that far less food is necessary than is usually thought to be necessary by the physiologists2 and this would account for the enormous differences in quantity said to be necessary by the various physiologists4 ,the truth of the matter doubtless is1 that the smallest amount of food is that which is necessary1 and all amounts over and above this are passed through the body at an expense of the vital energies1 and to the detriment of the vital economy4 ,however1 ,i shall not dwell unduly upon this point1 in this place2 partly because ,dr ,rabagliati and myself are1 as yet1 practically alone in our belief that the energy of the body does not come from the food2 and partly because this book is devoted to the quality of the various foods1 rather than to their quantity--as was my former book4 ,both--quantity and quality--are of great interest and importance2 but as ,i have already said all that is necessary regarding one aspect of this question--that of quantity--,i feel that a somewhat detailed discussion of the 8quality0 of food could not fail to be of interest4 ,i accordingly turn to this aspect of the problem2 and shall devote the remaining pages of this book to a discussion of the relative qualities and proportions of the various foods4 #a 8,vitality1 ,fasting and ,nutrition40 #b ,at first sight this position seems1 of course1 absurd1 and opposed to the well-known facts of calorimetry3 but such is not the case4 ,all the known facts as to the equivalence of energy1 heat1 work1 etc41 can be accounted for just as readily on my theory of the relations of food and bodily energy--viz4 that the energy is restored by sleep 7the nervous system1 like an electric motor7 and not by combustion1 as in the steam engine4 ,as to the equivalence noted1 this can be accounted for by assuming that as energy acts upon matter1 it wastes2 and this waste is made good by a proportionate amount of food4 ,there is therefore an equivalence1 a relation1 but it is not that of cause and effect4 ,for the details of this theory1 however1 see 8,vitality1 ,fasting and ,nutrition10 pp4 #bbe-cjc et seq4 necessary by the various physiologists4 ,the truth of the matter doubtless is1 that the smallest amount of food is that which is necessary1 and all amounts over and above this are passed through the body at an expense of the vital energies1 and to the detriment of the vital economy4 ,however1 ,i shall not dwell unduly upon this point1 in this place2 partly because ,dr ,rabagliati and myself are1 as yet1 practically alone in our belief that the energy of the body does not come from the food2 and partly because this book is devoted to the quality of the various foods1 rather than to their quantity--as was my former book4 ,both--quantity and quality--are of great interest and importance2 but as ,i have already said all that is necessary regarding one aspect of this question--that of quantity--,i feel that a somewhat detailed discussion of the 8quality0 of food could not fail to be of interest4 ,i accordingly turn to this aspect of the problem2 and shall devote the remaining pages of this book to a discussion of the relative qualities and proportions of the various foods4 ,,ii ,,the ,,argument ,,from ,,comparative ,,anatomy ,perhaps the most important factor of all1 in considering this question of man's natural diet1 is the anatomical argument--the argument1 that is1 which says that man must or should naturally eat certain foods1 for the reason that he belongs to the class or genus of animals which lives upon that class of foods--and that1 consequently1 he should live upon them also4 ,comparative anatomy affords us one of the most tangible and at the same time one of the most forceful and convincing arguments that can be furnished in favour of man's natural diet 7whatever that may prove to be7--for the reason that its facts are so well-attested that they cannot be gainsaid by anyone who is in possession of them2 and only the inferences drawn from these facts can be disputed--which is a question that will be considered later4 ,as before stated1 this line of argument is in many ways the most important with which we shall have to deal2 it will tend either to condemn or to confirm my argument most strongly4 ,from a scientific standpoint1 the study of this subject is founded upon the fact that the diet of any animal1 in its natural state1 is always found to agree both with its anatomical structure and with its several digestive processes and general bodily functions4 ,so clearly is this fact recognised1 indeed1 by comparative anatomists and scientists generally1 that animals have been divided1 according to their dietetic habits1 into four great classes--herbivorous1 frugivorous1 carnivorous and omnivorous4 ,there are various sub-and minor-divisions that can be and in fact are made--such as the gramnivora1 or grain-eaters2 the rodentia1 or gnawers2 the ruminants1 or cud-chewers2 and the edentata or creatures without teeth4 ,these subdivisions need not concern us here1 however2 and ,i shall not discuss their anatomical structure or food-habits at any length4 ,their names sufficiently classify them--in a work of this nature1 which deals with foods1 and is not a natural history4 ,for practical purposes1 the gramnivora may be included in the class of frugivora--since most frugivorous animals eat grains to some extent4 ,this understood1 we can proceed to a consideration of the facts2 and we shall see to which of these classes man belongs4 ,in order to classify an animal1 and place him in his proper division1 it is necessary first of all to make a careful examination of his physical structure1 and examine his organs in turn and severally1 with the utmost care2 when1 by a comparative study of his organs1 and by comparing them with those of other animals1 living upon other foods1 we shall be enabled to classify man properly--at least1 so far as the evidence afforded by comparative anatomy enables us to reach a decisive conclusion one way or the other4 ,there are numerous other facts and arguments to be taken into consideration2 but1 as said before1 the argument drawn from comparative anatomy is the most complete and convincing of all--since that alone practically settles the case for all other animals4 ,let us1 therefore1 consider the structure or anatomy of man1 from this point of view2 and see how far these arguments lead us1 and to what class we should naturally assign man1 from a study of these facts alone4 ,i shall take up for discussion first of all the teeth4 ,,the ,,teeth ,the ,herbivora4--,let us consider first the teeth of the herbivorous animal4 ,the horse1 the ox1 and the sheep are typical of this class of animals--living1 as they do1 almost entirely upon grass and herbs4 ,the character of their food is peculiar4 ,it is bulky1 coarse1 and covered with sharp1 cutting edges--ill suited for tender mouths and gums4 ,it must be mashed and ground thoroughly between the teeth and in the mouth before it is fit to be swallowed2 and teeth of a peculiar construction and mutual relation are necessary in order properly to perform this function4 ,just such teeth they possess4 ,there are twenty-four molars1 six on each side in each jaw2 and in the lower jaw1 in front1 eight incisors1 or cutting teeth1 with none on the upper jaw4 ,in place of any of these teeth on the upper jaw1 there is simply a horny plate upon which the long incisors of the lower jaw impinge when the jaws are closed4 ,this renders possible the tearing1 grinding motions necessary for biting off and masticating the food upon which these animals live4 ,not only that4 ,the actual structure of their teeth is peculiarly suited to their food and its mastication4 ,unlike our teeth1 they are not covered with enamel1 but are composed of alternate layers of enamel and dentine--a soft1 bony substance lying between the layers of enamel1 and wearing away more rapidly than it does4 ,the result is that there is soon formed a series of jagged edges1 which form cutting1 grinding surfaces1 and are especially adapted for the food which these animals feed upon4 ,no such formation is present in any other class of animals1 since their food is different from that of the herbivora4 ,it is a wise provision of nature1 precisely adapted to the desired ends4 ,the ,insectivora4--,the insect-eaters are more nearly related to the ,rodentia than to the ,carnivora4 ,the form of teeth varies with the species4 ,the incisors and canines are not especially prominent1 but the molars are always serrated with numerous small-pointed eminences1 or cusps1 adapted to crushing insects4 ,the three leading families of the ,insectivora are the moles1 the shrew-mice1 and the hedgehogs4 ,they are of small size1 and are found in all countries1 except in ,south ,america and ,australia4 ,the ,rodentia4--,the ,rodentia is a peculiar order of animals1 characterised by two very long and strong teeth in each jaw1 which occupy the place of the incisors and canines in other animals4 ,back of these there is a toothless space1 and then four or five molars1 which1 when they have a roughened crown1 indicate a vegetable1 but when pointed1 an insectivorous1 diet4 ,their principal foods are grains and seeds of all kinds1 and with these1 often1 fruits1 nuts and acorns4 ,to this order belong the families of the squirrel1 marmot1 all species of mice1 the beaver1 porcupine1 hare1 and others4 ,an especial dietetic subdivision of the ,rodentia is the ,rhizophaga1 or root-eaters1 which includes some species of the ,marsupials1 and of mice4 ,the food often consists exclusively of the roots of the beet1 carrot1 celery and onion4 ,the ,edentata4--,occasionally1 though rarely1 animals of this class have rudimentary back teeth4 ,their food consists of leaves1 blossoms1 buds1 and juicy stalks4 ,some also devour insects1 especially ants4 ,to this order belong the sloth1 armadillo1 pangolin1 and great ant-eater4 ,the ,omnivora4--,omnivorous animals have very distinctive teeth4 ,the canines are markedly developed1 forming regular tusks at the side of the mouth4 ,these are used for attack and defence1 and also to dig up roots1 upon which these animals largely feed4 ,the hog is typical of omnivorous animals of this character1 and we all know his disposition no less than his anatomy6 ,animals of this class can live upon both animal and vegetable food1 and man is supposed to be included in this category6 ,the great argument brought forward by those who recommend a 8mixed0 diet 7i4e4 one composed of flesh1 vegetables1 fruits1 roots1 grains1 etc471 is that man can live on all these foods1 and retain life and some degree of health1 and that therefore he is omnivorous4 ,we shall come to consider this argument somewhat at length presently4 ,for the moment1 it is enough to say that 7so far as his teeth are considered1 at any rate7 man is in no way similar to the hog1 or to any omnivorous animal whatever1 but totally different from all of them4 ,the most casual glance at the mouth and teeth of the hog should convince us that we are not in that class6 ,the other considerations we shall come to later4 ,the ,carnivora4--,the next great class that we must consider is the carnivora4 ,their teeth are very distinctive1 and their shape and arrangement are entirely different from those of any of the other animals4 ,there are the incisor teeth in front1 and molars behind2 but the most distinctive teeth are the canine1 which especially distinguish this class of feeders4 ,there are four of these--two in each jaw1 placed upon the sides1 and they are long1 sharp1 and pointed4 ,the more nearly the animal is purely carnivorous1 the more are these teeth developed1 and the less meat the animal eats1 the less are they developed4 ,thus1 the feline species1 which is perhaps the most typically carnivorous of all1 have canine teeth very well developed2 in them1 they are most marked4 ,in such animals1 the canine teeth are also set considerably apart from other teeth4 ,in the dog1 however1 the teeth are less prominent than they are in the cat2 his claws1 eyes1 etc41 are also less distinctly carnivorous1 and it will be observed that his habits are decidedly less like those of the preying animal than are those of the cat3 he sleeps at night instead of in the daytime2 does not adopt the stealthy methods for catching birds1 etc41 which the cat follows4 ,all this has its significance when it is remembered that dogs are much more easily weaned away from a flesh diet1 on to one of milk1 bread1 biscuits1 etc41 than are cats1 who are very difficult to wean from their carnivorous habits4 ,this1 however1 is by the way4 ,in the bear family1 again1 the carnivorous characteristics are still less marked4 ,the canine teeth are less and the molars and incisors more developed--the latter having a flat but roughened crown4 ,all this indicates a still nearer approach to a vegetable and fruit diet--as is actually the case4 ,the bear1 as is well known1 is fond of berries1 fruits of all kinds1 milk and honey4 99 99 99 99 99 ,man1 has1 of course1 two 8eye teeth10 which are more or less pointed1 and that ,i do not deny4 ,but these teeth are comparatively so small1 when compared with the corresponding canines of the real carnivora1 as to be altogether insignificant4 ,when we examine the mouth of a person with normal teeth1 we find that the teeth are almost exactly similar in size and shape--so much so1 in fact1 that any person ignorant of the fact that we have 8carnivorous teeth0 in our heads 7supposedly7 cannot pick them out from the others6 ,he does not experience any such difficulty in selecting the carnivorous teeth of the tiger or the cat6 ,strange1 is it not8 ,even the omnivorous hog has teeth so much larger as to be totally dissimilar to those of man4 ,man's teeth are so uniform that all traces of his carnivorous nature have entirely disappeared4 ,the only reply that can be made to this criticism is that1 although man's carnivorous teeth are considerably smaller than those of the pure carnivora1 they are still there1 none the less1 and consequently man is entitled to live upon a certain amount of meat--though not to make it his chief or exclusive diet1 as do the pure carnivora4 ,the very fact that he has such teeth in his head at all is proof positive1 it will be urged1 that man should1 or at least can1 without injury1 live upon flesh to some extent4 ,for otherwise how came these teeth into his head8 ,the answer to this is very simple4 ,the gorilla--a typical example of the frugivorous animal--has these teeth much more strongly and markedly developed than man2 and yet he does not feed upon flesh to any appreciable extent2 and in fact lives almost entirely upon fruits1 nuts1 roots1 etc4 ,if we were to argue that man must eat meat1 because of the carnivorous teeth in his head1 much more must we insist that the orang and the gorilla should live upon flesh-food--and yet we know that these animals in their natural state do not eat flesh-foods at all1 or only when they cannot obtain their own food in abundance6 ,they are clearly frugivorous by nature2 and1 inasmuch as their eye-teeth are far more developed than are the same teeth in man's head1 we must come to the conclusion that man is certainly not adapted to a flesh diet1 on account of his teeth or because of them4 ,he is more certainly frugivorous than the gorilla--were we to judge by the teeth alone6 ,they are mere rudiments--atrophied relics of bygone ages4 ,their use has ceased to be4 ,orangs and gorillas have some need of their teeth for purposes of cracking nuts1 for digging up roots1 for attack and defence1 and perhaps other purposes in extreme necessity4 ,but we have no need of teeth for any of these reasons1 and hence the teeth are not developed in us1 to any such great extent4 ,all reason and analogy1 therefore1 clearly indicate that our teeth are far more indicative of a frugivorous diet than any animal living4 8,i can never mention vegetarianism to a flesh-eating medical gentleman10 said ,dr ,trall1#c 8who does not introduce the teeth argument as the conclusion of the whole matter1 as he asks triumphantly1 #8,what were carnivorous teeth put in our jaws for if not to eat flesh8' #c 8,scientific ,basis of ,vegetarianism10 pp4 #be-bf4 8,i have an answer4 ,they were never put there at all6 ,if they really exist in particular cases1 it must be by some accident4 ,they were no part of the original constitution of humanity4 ,and in truth1 they have no existence at all1 except in the imaginations of medical men--in medical books and journals1 in the public newspapers1 and the jaws of carnivorous animals4444 8,and now ,i propose to put this matter of teeth to the proof4 ,hearing may be believing1 but seeing is the naked truth4 ,i ask medical men to show their teeth2 to open their jaws and let their teeth be seen4 ,let us have the light to shine in upon this dark and perplexing question4 ,i appeal from their statements to their faces2 from their books and schools to their own anatomy4 8,is there a person here who believes that1 in the anatomy of his teeth1 he is only part human8 that he is a compromise of human and brute8 ,let him come forward and open his mouth4444 ,i think1 if we make a careful examination1 we shall readily discover that he is1 #8toothically considered1' neither perdaceous nor beastial2 that he is1 dietetically1 neither swinish nor tigerocious2 neither dogmatical nor categorical2 nor is he exactly graminivorous1 like the cattle2 he is not even sheepish--but simply1 wholly1 and exclusively human6 8,true1 there are some resemblances between the teeth of men1 women and children1 and the teeth of cats1 dogs1 lions1 tigers1 hogs1 horses1 cattle1 crocodiles1 and megalosauruses4 ,but there are differences1 too6 ,and the differences are just as significant as are the resemblances4 ,there is a resemblance between a man's face and the countenance of a codfish4 ,there is also a striking difference4 ,there is some resemblance between a man's features--especially if he does not shave--and the features of a bear4 ,there is some resemblance between a woman's hair and a peacock's feathers2 between a man's finger-nails and a vulture's talons2 between his eye-teeth and a serpent's fangs4 ,but1 luckily for us1 they are not the same1 nor precisely alike4 ,man resembles1 more or less1 every animal in existence4 ,he differs1 too1 more or less1 from all animals in existence4444 8,there is one class of scholars who are competent and qualified by their studies to give an opinion on the question of the natural dietetic character of man4 ,i mean naturalists1 who have studied comparative anatomy with a special reference to this question4 ,and it gives me pleasure to inform medical gentlemen that all of them without a single exception1 with the great ,cuvier at their head1 have testified that the anatomical conformation of the human being1 teeth included1 is strictly frugivorous4 8,there are indeed specimens of the human family who very closely resemble carnivorous animals1 not only in their teeth1 but also in their expressions of face and habits of eating--the ,kalmuck ,tartars1 for example4 ,but it is precisely because they have for many generations fed on the grossest animal food and offal1 that their forms and features became coarse1 brutal and revolting4 ,no such example can be found in any nation or tribe whose dietetic habits have long been wholly or even chiefly vegetarian4 ,i repeat1 if these persistent advocates of a flesh-diet based on the anatomical argument will but come forward and let us look into the interior of their countenances1 we will show them that they are much better than they supposed themselves to be4 ,we will prove that they are higher in the scale of being than they have given themselves credit for4 ,they have been altogether too modest in their pretensions4 ,in consequence of a little mistake in the anatomy of their masticators1 they have humbled themselves quite unnecessarily4 ,instead of ranking themselves high above the highest1 of the animal kingdom1 and close on to the borders of the angel kingdom1 where ,god placed them1 they have degraded themselves to the level of the scavengers44440 ,further1 it is interesting in this connection to note that anthropoid apes1 as soon as they are deprived of their natural food and their natural life1 soon become diseased and die4 ,says ,dr ,hartmann3 8,anthropoids when kept in confinement suffer from caries of the teeth1 and jaws1 from chronic and acute bronchial catarrhs1 from inflammation and consumption of the lungs1 from inflammation of the liver1 from pericardial dropsy1 from parasites of the skin and intestine1 etc40#d #d 8,anthropoid ,apes10 p4 #bhd4 ,this is interesting as an illustration of the effects of perverted living upon apes2 and suggests that man cannot depart from his natural food to any great extent1 either1 without dire consequences to himself4 ,the thousands of sick and dying in every part of the country1 the well-filled hospitals and overflowing graveyards unfortunately prove this to be the case6 ,moreover1 the eye-teeth of the anthropoid apes are of a totally different character from the canine teeth of the carnivora4 ,the former are small and stout1 and somewhat triangular2 while the latter are long1 round and slender4 ,it is a noteworthy fact that the anthropoid eye-tooth is rough and cartilaginous at the point of contact between the external tooth and the gum1 while that of the carnivora at the same point is smooth and sharp4 ,the eye-tooth of the anthropoids is adapted for use in cracking nuts and the like1 while those of the carnivora are exclusively employed in seizing and tearing flesh4 ,professor ,nicholson1 in his 8,manual of ,zoology10 pp4 #fjd-fje1 says of the anthropoid apes3 8,the canine teeth of the males are long1 strong and pointed1 but this is not the case with the females4 ,the structure1 therefore1 of the canine teeth is to be regarded in the light of a sexual peculiarity1 and not as having any connection with the nature of the food40 ,the teeth of man are inferior in strength to those of the anthropoid apes1 but the cause of this is to be sought not so much in their original character as in the fact that they have been weakened and degenerated by the use of cooked food for thousands of years4 ,it may perhaps be objected that anthropoid apes1 which have been cited as typical frugivorous animals1 are not so much so as ,i have contended2 that1 while their chief food is doubtless fruits and nuts1 they do occasionally feed upon all kinds of substances--roots1 insects1 small animals when they can catch them1 etc4 ,thus ,professor ,robert ,hartmann in his 8,anthropoid ,apes0 p4 #bee says3 8,although they are for the most part content with vegetable diet1 gibbons sometimes eat animal food1 such as lizards2 and ,bennet saw a siamang seize and devour one of these animals whole4444 ,they do not1 however1 display the keenness of scent and quickness of sight which distinguish some animals of a lower order2 such as canine beasts of prey and ruminants manifest in many different ways40 7p4 #bef74 ,now1 it will be noticed in the above connection that 7#a7 these apes are1 by reason of their peculiar anatomical and physiological construction1 incapable of competing with the carnivora for food of that character--and hence naturally disqualified to live upon it2 and 7#b7 these animals do not naturally live upon this food by choice1 when other and1 to them1 more natural food is forthcoming4 ,only in the last stages of hunger do they resort to food of this nature1 which they are obviously driven to by extremity1 and are disqualified to eat by reason of their peculiar construction4 ,an animal can be driven to eat anything if he is hungry enough4 ,that does not prove that what he eats is his natural food1 nevertheless6 ,instinct1 and other considerations1 must determine that4 ,the ,frugivora4--,the orang and the gorilla are perhaps the best examples of this class of animals4 ,some bats and kangaroos may be included in it also4 ,animals belonging to this class have thirty-two teeth--sixteen in each jaw2 four incisors or cutting teeth2 two pointed teeth1 known as cuspids1 four small molars1 known as bicuspids1 and six molars4 ,the eye-teeth project somewhat beyond the others and fit into a blank space in the lower row1 the other teeth articulating uniformly4 ,i have referred to the uses of this large eye-tooth elsewhere 7p4 #bi74 ,the ,teeth of ,man4--,now when we come to consider the teeth of man1 we are at once struck by the fact that they correspond1 in almost every particular1 with the teeth of the gorilla and other frugivorous animals2 and the fact they do not at all resemble or correspond to the teeth of any other animal6 ,to the teeth of the herbivora1 the carnivora1 the omnivora1 etc41 they bear but the slightest resemblance1 while they agree in almost every respect with the teeth of frugivorous animals4 ,if we compare the teeth of man with those of the orang1 the gorilla1 or other frugivorous animal1 we find that the number1 the arrangement1 the structure1 the nature1 and the size of the teeth are almost identical2 while they bear but the smallest resemblances to the teeth of any other animal or genera4 ,the complete absence of intervening spaces between the human teeth characterises man as the highest and purest example of the frugivorous animal4 ,man possesses no long1 canine tooth1 capable of catching and holding a captured prey2 he possesses no tusks1 like the omnivorous animals1 and in every other way bears no resemblance whatever to any other animal--while his teeth do bear the very greatest and most detailed resemblance to the teeth of the apes and frugivorous animals generally4 ,bearing all these facts in mind1 then1 we surely can have no hesitation in classifying man as a frugivorous animal--so far as his teeth are concerned4 ,considered from that point of view1 man must be classed with the pure frugivora4 99 99 99 99 99 ,not only in the number and structure of the teeth1 but also in the manner of masticating the food--in the movements of the teeth and jaws themselves--there is a distinct resemblance between man and the apes and other frugivora1 and a radical distinction between him and all other animals4 ,in herbivorous animals the jaws have three distinct motions--a vertical1 or up-and-down motion2 lateral or sidewise2 and forward and backward4 ,these movements are frequent and free1 the result being that food eaten by these animals undergoes a thorough grinding process well suited to the nature of their food4 ,in the carnivorous animals1 on the other hand1 the movements of the jaws are in one direction only--they open and shut 8like a pair of scissors10 as one author said1 and are well adapted for tearing and biting off food that is to be swallowed more or less en masse1 to be acted upon by the powerful gastric juices of the stomach4 ,no such limited action is the case with man4 ,with him also the jaws can move in three directions--as in the case of the herbivora--but the extent of such motion is much more limited4 ,in other words1 the jaws of man are adapted to a diet necessitating more or less grinding1 and he may be classed with the herbivora on that account4 ,whatever might be said1 however1 by way of associating man with the herbivora1 he is certainly as distinct as possible from the carnivora1 and resembles other animals far more than he resembles them4 ,he is certainly not carnivorous1 whatever else he may be6 ,having thus passed in review the evidence presented by the teeth for the naturally frugivorous nature of man1 we must now turn and examine the evidence afforded by the other organs of the body2 and see how far comparative anatomy affords proof of the nature of man's diet--as derived from a study of the other portions of his bodily frame4 ,i shall review these in turn4 ,first let us consider the extremities4 99 99 99 99 99 ,the ,extremities4--,according to ,huxley1 there are three great divisions in the animal kingdom1 as regards the extremities--viz4 those which possess hoofs1 those possessing claws1 and those possessing hands4 ,to the first division belong the herbivora and the omnivora4 ,almost all animals possessing claws are carnivorous1 while animals possessing hands are almost invariably frugivorous4 ,to this rule there are very few exceptions4 ,since man certainly belongs to the class possessed of hands1 he is certainly frugivorous by nature4 ,the reason for this becomes apparent when we stop to consider the habits of the various animals4 ,the herbivora have no need for hands2 they have merely to walk about the grassy plains1 and partake of what nature has offered to them in abundance4 ,the carnivorous animal1 on the other hand1 takes his food by violence--suddenly springing upon some defenceless and unresisting animal1 and tearing it to pieces with its sharp teeth and claws4 ,for this reason they are developed to the size and extent we see--capable of inflicting such terrible injuries4 ,and here ,i would again call attention to what ,i said before--as to the carnivorous traits and characteristics of the cat as compared with those of the dog4 ,the teeth and claws are far more developed in the former than in the latter4 ,in man1 of course1 his teeth and claws are entirely unfitted for any such office4 ,the soft1 yielding nails are absolutely unlike the long1 sharp claws of the carnivora3 nothing could be more dissimilar4 ,but if we compare the hands and extremities of man with those of other frugivorous animals1 there is a very close similarity between them4 ,the reason for this is that man 7like the apes7 can and should go out into the open fields and forests and pick his food off the trees4 ,the human hand is eminently adapted to this end and for this purpose2 but is quite unadapted for any such purposes as the claws of the carnivora are adapted for4 ,i may remark here1 incidentally1 that all carnivorous animals drink by lapping up the water or other liquid with their tongues2 while man1 and all vegetarian animals1 drink by suction--by drawing up the fluid directly into the mouth4 ,this is a very distinguishing characteristic1 to which there are few if any exceptions4 ,needless to say1 since man drinks by suction1 he is eminently a vegetarian animal1 and is quite distinct from the carnivora in this respect1 as in all others4 ,the ,alimentary ,canal4--8,one of the most interesting comparisons10 says ,dr ,kellogg1#e 8which has been made by comparative anatomists is the length of the alimentary canal4 ,this is very short in the carnivora1 and long in the herbivora4 ,when compared to the length of the body of the different classes of animals1 the proportion is found to be as follows3--,in the carnivora1 the alimentary canal is three times the length of the body2 in the herbivora1 as the sheep1 thirty times the length of the body2 in the monkey1 twelve times2 in the omnivora ten times2 in man1 as in the frugivora1 twelve times4 ,here1 as before1 we see that anatomy places man strictly in the frugivorous class4 ,some writers have made the amusing blunder of making the proportionate length of the alimentary canal in man #a to #f1 instead of #a to #ab1 by doubling the height through measuring him while standing erect4 ,this measurement is evidently wrong1 for it includes the length of the lower extremities1 or hind legs1 whereas in other animals the measurement is made from the tip of the nose to the end of the backbone4 ,in omnivorous animals1 the alimentary canal is shorter than in the apes and in man1 thus affiliating this class more nearly with the carnivora than with the herbivora4 #e 8,shall ,we ,slay to ,eat80 pp4 #bh-bi4 8,a curious fact had recently been observed by ,kuttner1 as related by him in an article published in ,virchow's ,archives4 ,this author has made extensive anatomical researches respecting the lengths of the small intestine in different classes of persons4 ,he finds that in the vegetarian peasants of ,russia1 the small intestine measures from twenty to twenty-seven feet in length1 while among ,germans1 who use meat in various forms quite freely1 the length of the small intestine varies between seventeen and nineteen feet4 ,the author attributes the difference in these two classes of persons to the difference in diet4 ,of course differences of this sort must be the influence of the diet exerted through many generations4 ,this observation would seem to suggest that the special anatomical characteristic of the carnivorous class of animals is due to the modifying influence of their diet1 acting through thousands of years4 ,if the length of the intestine in man may be shortened by the use of flesh1 with other foods1 for a few hundred years1 more extensive modifications may easily result from the longer experience of animals that subsist upon an exclusively carnivorous diet40#f #f ,i would point out1 in this connection1 however1 that1 apart from this possible shortening of the small intestine1 no anatomical changes whatever have resulted from a partially carnivorous diet for the hundreds of years that have preceded us1 and upon which man still largely subsists4 ,doubtless this is partly due to the fact that much other food was always eaten with the meat consumed2 and also the fact that the poorer classes--the peasantry1 etc4--were unable to purchase large quantities of meat at any time--and hence to eat it4 ,with them it was always an occasional luxury1 rather than a steady article of diet4 ,the interesting fact is1 however1 that1 in spite of these hundreds of years of abuse1 the human alimentary tract still maintains all the characteristics of the frugivorous animal1 and in no way resembles the carnivorous alimentary tract6 ,had our hundreds of years of flesh-eating enabled us to subsist upon such a diet with impunity--or even adapted the human body to the diet in any degree--as is frequently contended--then our alimentary tract would indicate that fact by its evolutionary modifications4 ,as this is not the case1 however1 what becomes of the argument that meat is a necessary article of diet1 because man has subsisted largely upon it for hundreds of years8 ,the ,stomach4--,the position and form of the stomach are also of significance4 ,in the carnivora1 it is only a small roundish sack1 exceedingly simple in structure2 while in the vegetable feeders it is oblong1 lies transversely across the abdomen1 and is more or less complicated with ringlike convolutions--according to the nature of the food4 ,this appears conspicuously in the primates1 which include man1 in the ,rodentia1 ,edentata1 ,marsupials1 and1 above all1 in the ,ruminants4 ,in the latter1 it presents a series of from four to seven wide1 adjoining and communicating sacks4 ,at a first superficial glance at the exteriors of the stomachs of the carnivora and that of man1 we apparently perceive a far closer resemblance than between man's stomach and that of a herbivorous animal4 ,in one sense1 there can be no question that there is a closer similarity2 in another sense1 it is not so4 ,in man this organ is simple1 but is divided into a cardiac and pyloric portion--thus occupying1 as in many other anatomical respects1 a middle line between the carnivorous and herbivorous mammalia4 ,the inner surface of the stomach is covered with rug1 or wrinkles1 formed by the mucous membrane1 which lines the whole intestinal canal1 and which forms valvular folds2 while in the carnivora the stomach is a simple globular sac1 without these corrugations4 ,as ,dr ,trall observed#g3 #g 8,fruits and ,farinacea10 pp4 #hb-hc4 8,some may imagine1 at a first glance1 a closer resemblance between the human stomach and the lion's than between the human and that of the sheep4 ,but when they are viewed in relation to their proper food1 their closer resemblance will vanish at once4 ,it should be particularly observed that1 so far as mere bulk is concerned1 there is a greater similarity between the food of frugivorous animals and carnivorous animals than between frugivorous and herbivorous4 ,the digestion and assimilation of coarse herbage1 as grass1 leaves1 etc41 requires a more complicated digestive apparatus than grains1 roots1 etc41 and these more so than flesh and blood4 ,the structure of the stomach1 therefore1 in such cases1 seems precisely adapted to the food we assume ,nature intended for it40#h #h 8,fruits and ,farinacea10 p4 #hd4 ,the ,liver4--,dr ,john ,smith1 in calling attention to the many distinctions between the bodily structure of man and that of the carnivora1 pointed out the following differences among others3-- 8,in the carnivora and rodentia1 which present the most complex form of liver among the mammalia1 there are five distinct parts2 a central or principal lobe1 corresponding with the principal part of the liver in man2 a right lateral lobe1 with a lobular appendage1 corresponding to the #8lobulus ,spigelii' and the #8lobus caudatus1' and a small lobe or lobule on the left side4 ,through the whole animal series1 however1 the magnitude of the liver varies in inverse ratio to the lungs4 8,in man1 the liver is much less developed than the same organ in many other mammalia2 and presents1 as rudimentary indications1 certain organs which are in other animals fully developed4 ,europeans1 and the inhabitants of ,northern climes1 who partake more of animal food1 have the liver much larger1 and its secretions more copious1 than the inhabitants of warm climates4 ,perhaps this1 in some measure1 depends upon the amount of non-azotised articles taken along with the flesh of animals1 by which means the system is supplied with more carbon than is needed4 ,so that the enlarged liver is attributable to gross living on mixed diet1 rather than to an exclusively animal diet40 ,this author also says elsewhere 7p4 #gi73 8,the temporal and masseter muscles1 by which the motion of the lower jaw is effected1 are of immense size in carnivorous animals4 ,the temporal muscle occupies the whole side of the scull1 and fills the space beneath the zygomatic arch1 the span and spring of which are generally an index of the volume of this muscle2 while the extent and strength of the arch indicate the development of the masseter muscle4 ,on the contrary1 the pterygoid muscles1 which aid the lateral movement of the jaw1 are extremely small4 ,the zygoma is of great size and strength in the carnivora2 consisting of a long process of the masseter bone1 overlaid by the usual process of the temporal bone1 which is equally strong4 ,the arch extends not only backward but upward1 by the bending down of the extremity2 the line of anterior declination falling precisely on the centre of the carnassire tooth--the point in which the force of the jaws is concentrated1 and where it is most required for cutting1 tearing1 and crushing their food4 ,in ruminants1 the zygomatic arch is short1 and the temporal muscles are small2 but the masseter muscle on each side extends beyond the arch1 and is attached to the greater part of the side of the maxillary bone4 ,the pterygoid fossa is ample1 and its muscles are largely developed4 ,the arch is small in man1 the temporal muscles moderate1 and the force of the jaws comparatively weak40 ,the ,placenta4--,let us now turn to another important distinction between the carnivorous and non-carnivorous animals4 ,of these1 perhaps the most important is the character of the placenta--one of the most distinguishing marks or characteristics of any species of animal4 ,this subject has been so well and ably summed up by ,professor ,schlickeysen1 in his 8,fruit and ,bread0 7pp4 #dh-eg71 that ,i cannot do better than quote the main portion of the argument1 as stated by this learned and able author4 ,he says3 8,we now come to consider the peculiar structure1 form and size of the placenta1 as well as the exact method by which1 through it1 in different species of animals1 the nourishment is effected4 ,one of the most striking differences presented in placental animals relates to the method of union between the mother and the ftus4 ,there are two very distinct types of the placenta1 and1 according to ,professor ,huxley1 no transitional forms between them are known to exist4 ,these types are designated as follows3-- #a4 ,the non-deciduate placenta of the ,herbivora4 #b4 ,the deciduate placenta1 of which there are two kinds3 7a7 ,the zonary deciduate placenta of the ,carnivora4 7b7 ,the discoidal deciduate placenta of the ,frugivora4 8,the deciduate placenta is a distinct structure1 developed from the wall of the uterus1 but separated from it at parturition1 and constituting what is known as the #8after birth'2 of this the human placenta is regarded by ,huxley as the most perfect example2 while1 of the non-deciduate placenta1 that of the pig and horse are the typical representatives4 ,the word #8decidua' signifies #8that which is thrown off4' 8,the ,non-,deciduate ,placenta4--,this form is thus described by ,professor ,huxley3 #8,no decidua is developed4 ,the elevations and depressions of the unimpregnated uterus simply acquire a greater size and vascularity during pregnancy1 and cohere closely to the chorionic villi1 which do not become restricted to one spot1 but are developed from all parts of the chorion1 except at its poles1 and remain persistent in the broad zone thus formed throughout ftal life4 ,the cohesion of the ftal and maternal placent1 however1 is overcome by slight maceration2 and at parturition the ftal villi are simply drawn out1 like fingers from a glove1 no vascular substance of the mother being thrown off4' ,to this class belong all the ruminants and ,ungulata 7hoofed quadrupeds72 the camel1 sheep1 goat and deer2 the ant-eater1 armadillo1 sloth1 swine1 tapir1 rhinoceros1 river-horse1 sea-cow1 whale1 and others4 8,the ,zonary ,deciduate ,placenta4--,a zonary placenta surrounds the chorion1 in the form of a broad zone1 leaving the poles free4 ,this form characterises all the land and sea carnivora1 and thus includes the cat1 hyena1 puma1 leopard1 tiger1 lion1 fox and wolf2 the dog and bear1 the seal1 sea-otter and walrus4 ,it includes1 also1 certain extinct species1 as the mastadon and dinotherium1 which1 although not wholly carnivorous1 were1 to judge from their teeth1 partially so4 ,the elephant1 the only living species of these ancient animals1 is also of this class4 8,the ,discoidal ,deciduate ,placenta4--,the discoidal placenta is a highly developed vascular structure1 lying on one side of the ftus1 in the form of a round disc1 leaving the greater part of the chorion free4 ,it is thus united only on one side1 at one circular point1 with the mucous membrane of the uterus1 from which1 as already mentioned1 it is separated at parturition4 ,the orders of the animals characterised by this form of placenta are the rodentia1 ant-eaters1 bats1 and various species of apes1 and man4 ,all these are very closely united by homologous anatomical forms4 ,the human placenta does not differ1 in its general character1 from that of the others1 and there is no good reason for separating man from his placental classification40 ,relations between placental forms and ,individual ,characteristics4--,from our entire knowledge of the development of races and of individuals1 we may conclude1 upon the basis of ,huxley's classification1 that an intimate relation exists between the form and character of the placenta and the entire nature of the individual4 ,we find among the non-deciduata1 besides the toothless sloths1 only the ,ungulata1 or hoofed quadrupeds1 and others developed from them4 ,the arrangement of their teeth1 as of their entire digestive apparatus1 marks them as belonging to a single family--namely1 the herbivora4 ,the zonary placenta characterises a very large family of animals whose peculiarities are distinctly marked1 especially with regard to their teeth and digestive apparatus4 ,these belong to the widely diffused and numerous orders of the carnivora4 ,but the most interesting and important group1 with reference to our present study1 is that characterised by the discoidal placenta2 for1 since it includes man and the fruit-eating apes1 it gives occasion for the comparison between these and other placental animals from the standpoint of dietetics4 ,we observe here at once that the majority of animals having a discoidal placenta subsist chiefly upon fruits and grains1 and that the typical representatives of this class1 namely1 those whose plactental formation is most distinctly discoidal1 are also the most exclusively frugivorous4 99 99 99 99 99 ,here1 as elsewhere in nature1 an exact line cannot be drawn4 ,transitional forms exist everywhere1 and to this the placenta is no exception4 ,the most striking accordance1 however1 exists between the placenta of man and that of the tailless apes--namely1 the gorilla1 orang1 chimpanzee and gibbon4 ,between other discoidal species1 the differentiation1 though minute1 is clearly marked2 but between man and these apes the resemblance is so exact as to stamp them plainly as members of the same family4 ,the completely developed placenta is in the form of a circular disc1 about eight inches broad1 one inch thick and weighing about two pounds4 ,its manner of development is identical in the human subject and that of the above-named anthropoid apes4 ,its exact formation is thus described by ,huxley3 8,from the commencement of gestation1 the superficial substance of the mucous membrane of the human uterus undergoes a rapid growth and textural modification1 becoming converted into the so-called decidua4 ,while the ovum is yet small1 this decidua is departable into three portions3 ,the decidua vera1 which lines the general cavity of the uterus2 the decidua reflexa1 which immediately invests the ovum2 and the decidua serotina1 a layer of especial thickness1 developed in contiguity with those chorionic villi which persist and become converted into the ftal placenta4 ,the decidua reflexa may be regarded as an outgrowth of the decidua vera the decidua serotina as a special development of a part of the decidua vera4 ,at first1 the villi of the chorion are loosely implanted into corresponding impressions of the decidua2 but1 eventually1 the chorionic part of the placenta becomes closely united with and bound to the uterine decidua1 so that the ftal and maternal structures form one inseparable mass40 ,the ftus thus united to the mother is nourished by means of numerous arterial and venous trunks1 which traverse the deeper substance of the uterine mucous membrane1 in the region of the placenta4 ,these are connected with the placenta by means of the umbilical cord1 which consists of two arteries and two veins4 ,the length of this cord is greater in the case of man and the anthropoid apes than in any other animals1 reaching in them a length of about two feet4 ,the strict accordance which thus appears between the placental structure of man and the ape indicates1 upon the basis of ,huxley's principles of classification1 the same physiological functions and the same dietetic character4 ,there exists a complete similarity between the corresponding organs in each3 ,their extremities end in hands and feet4 ,their teeth and digestive apparatus indicates a frugivorous diet4 ,their breasts and manner of nursing suggest the same tender care of the new-born creature2 while the brain and mental capacity are also of a like character--differing only in degree2 indeed1 the difference between the ape and animals of the next lower grade is much greater than between the ape and man2 there being in the latter case really no essential anatomical or physiological differences4 ,the fact that man has four cuspid teeth affords no evidence whatever that he is either partially or wholly carnivorous as regards his dietary4 ,if in diet he is naturally omnivorous1 his teeth should have the structure and arrangement of those of omnivorous animals--as exhibited in the hog1 for example4 ,that the cuspid teeth do not indicate a flesh dietary1 either in whole or in part1 is shown by the presence of the so-called cuspids in purely herbivorous animals--as in the stag1 the camel and the so-called 8bridle-teeth0 of the horse4 ,i am convinced that no animals were created to eat flesh1 but that so-called carnivorous animals were originally nut-eating animals 7see p4 #ee74 ,the squirrel eats birds as well as nuts1 which closely resemble meat in composition4 ,this view readily explains the close resemblance in many particulars existing between the human digestive apparatus and that of the so-called carnivorous animals4 ,it is reasonable to suppose that these nut-eating animals were at some remote time forced by starvation to slay1 and eat1 by the failure of their ordinary food supply--just as the horses of the ,norwegian coast have been known to plunge into the sea and catch fish1 when driven to this extremity by starvation4 ,suppose the carnivorous animal's natural diet to be nuts1 in the absence of his normal food he would find nothing else so closely resembling his ordinary food as the flesh of animals1 since the two have about the same proteid percentages4 ,dr ,kellogg1 in his excellent little book1 entitled 8,shall ,we ,slay to ,eat80 7pp4 #cj-cb71 sums up a number of remarkable facts in favour of a fruitarian diet1 or at least in favour of a non-flesh diet1 as follows3-- 8,in carnivorous1 herbivorous and omnivorous animals1 the mammary glands are located upon the abdomen1 while in the higher apes and man they are located on the chest4 ,this is an interesting anatomical fact to which there is no exception4 8,in carnivorous animals the colon is smooth and non-sacculated4 ,in the higher apes and man the colon is sacculated4 ,in herbivorous animals the colon is sacculated1 as in man40 7,the great importance and significance of this fact will be apparent presently1 when we come to consider the physiological arguments against flesh-eating47 8,in carnivorous animals the tongue is very rough1 producing a rasping sensation when coming in contact with the flesh4 ,in the higher apes and man the tongue is smooth4 8,in carnivorous animals the skin is not provided with perspiratory ducts--hence the skin does not perspire in the dog1 the cat1 and allied animals4 ,in the ape1 the skin is provided with millions of these glands1 and in man they are so numerous that if spread out1 their walls would cover a surface of eleven thousand square feet4 ,in the pig1 an omnivorous animal1 only the snout sweats4 ,in horses1 cows and other vegetable-eating animals1 the whole skin sweats1 as it does in man40 7,the great importance of this fact will be apparent when we come to consider the physiological arguments against a flesh-diet3 see p4 #ee47 8,carnivorous1 herbivorous and omnivorous animals are all supplied with an extension of the backbone--a tail4 ,in the higher apes1 as well as in man1 the tail is wanting4 8,carnivorous1 herbivorous and omnivorous animals go on all fours1 and their eyes look on either side1 while many of the higher apes walk nearly or entirely upright1 as does man1 and their eyes look forward4#i #i ,dr ,woods ,hutchison and other writers upon the subject have contended that all flesh-eating animals have their eyes set in the front of their heads1 and all herbivora on the side4 ,because man's eyes are set in the front of his head1 it is contended1 therefore he is carnivorous6 ,this argument is completely disproved by the fact 7among others7 that the higher apes1 which1 in a state of nature1 are pure frugivora1 have their eyes set in the front of their heads--as has man4 ,this is consequently no argument whatever in favour of a flesh diet4 8,carnivorous animals have claws1 herbivorous and omnivorous have hoofs1 while apes and men have flat nails1 not found in any other animal4 ,carnivorous1 herbivorous and omnivorous animals are all quadrupeds1 or four-footed1 while the higher apes and man are provided with two hands and two feet4 ,the hinder or lower extremities of the ape are sometimes erroneously called hands2 according to ,dr ,huxley1 they are1 from both bony and muscular structure1 properly classified as feet1 and not as hands4 8,in carnivorous animals1 the salivary glands are small1 and the saliva which they secrete has little effect upon starch1 while in the apes and man the glands are well developed and the saliva is active0 7see pp4 #dg-dh74 ,in addition to all the facts that have been pointed out1 there are others of lesser interest1 but all of which1 nevertheless1 go to confirm the fact that man is closely related to the apes1 and consequently intended for a fruitarian diet1 and that he is in no wise related to the carnivora or their diet4 ,metchnikoff has summarised many of these facts1 extending the work of ,darwin1 ,huxley1 ,haekel1 etc4 ,these other1 minor1 facts might perhaps be summarised as follows3-- ,there is an exact agreement between the skeleton of man and the higher apes--all the bones corresponding1 each to each1 while there is a great dissimilarity between man and any other animal whatever4 ,the nerves1 the viscera1 the spleen1 the liver1 the lungs1 the brain1 the skin1 nails and hair--all present the closest possible analogy and similarities4 ,the eyes are strikingly similar1 while the chemical and microscopical character of the blood is also very similar in man and the higher apes4 ,this fact is of especial importance and significance1 when we bear in mind that only apes and men are subject to certain blood diseases--to which all other animals are impervious4 ,in structure1 as in habits1 man and the apes are in many respects remarkably alike1 and proportionately dissimilar to all other animals4 ,,chapter ,,iii ,,the ,,argument ,,from ,,physiology 8,after structure--function60 ,having seen in the last chapter that man is constructed throughout for a diet composed entirely of fruits1 nuts1 grains1 and other non-flesh foods1 we now turn to a consideration of the functions of the various organs of the body--the chemical composition of the organic tissues1 secretions1 etc4--in order to see if these will further bear us out in our argument4 ,there can be no question that the most important argument of all1 on this subject of diet1 is the argument based upon comparative anatomy--since that argument places man in his right class immediately1 and in a manner that cannot be evaded by any amount of argument4 ,but other aspects of the question are also of importance1 and afford strong proof of the natural character of man's diet4 ,the next argument we should consider1 therefore1 is the physiological1 and we shall first of all consider the secretions4 99 99 99 99 99 ,the ,saliva4--,the differences between the saliva of man and that of any of the carnivora is striking4 ,in man1 this secretion is alkaline--though only slightly so1 in a healthy man4 ,nevertheless1 that is its normal reaction1 and to this there is no exception4 ,in the carnivora1 on the other hand1 the reaction is acid1 and because of this fact is capable of dissolving the food more or less whole1 and without the long process of mastication necessary for the herbivora and frugivora4 ,the saliva in the human being effects many chemical changes in the food--notable among these being the conversion of starch4 ,were man intended to live on flesh1 the saliva would be acid also--instead of alkaline as it is4 99 99 99 99 99 ,the ,gastric ,juice4--,dr ,schlickeysen says of this3#aj #aj 8,fruit and ,bread10 pp4 #ajh-aji4 8,a leading element of the gastric juice is lactic acid4 ,this excites a slight fermentation of the chyme1 and thus exerts an influence upon the digestion of vegetable1 but not upon that of animal1 food4 ,it is far too weak to act upon the fibres of animal flesh4 ,all fats are insoluble in water1 spirits of wine1 and acids4 ,flesh1 when eaten by man1 tends to undergo a process of decay in the stomach1 causing a scrofulous poisoning of the blood4 ,in this unnatural action lies the cause of many complaints and disturbances of the system3 as bad breath1 heartburn1 eructions and vomiting4 ,in the case of the carnivora1 the gastric juice exerts a decomposing influence upon flesh1 and causes its assimilation and excretion4 ,since the pancreatic juice of the duodenum1 into which the chyme passes from the stomach1 bears a close resemblance to the saliva1 it follows that the chyme here1 also1 can have only a slightly acid property1 which it indeed can only have when it is of a vegetable character4 ,bile1 which is here poured into the intestines1 has only a slight alkaline reaction1 and its use seems to be limited to the prevention of decay2 which1 however1 can only occur in the case of flesh-food2 so that the effort of nature to maintain flesh-food in its proper condition by the secretion of bile must be excessive1 and must eventually cause an excitement and weakening of the whole organism40 ,and ,dr ,kellogg has pointed out#aa3 #aa 8,shall ,we ,slay to ,eat80 p4 #ce4 8,another property possessed in a high degree by the gastric juice of carnivorous animals is its antiseptic or germicidal quality4 ,when exposed to the conditions of warmth and moisture1 flesh1 whether that of mammals birds or fish1 readily decomposes or decays1 giving rise to poisonous substances of the most offensive character4 ,the gastric juice of the dog is capable of preventing this putrefactive change while the food is undergoing the process of stomach digestion4 ,that such changes occur later1 however1 while the food residue is lying in the colon previous to expulsion from the body1 is evidenced by the extraordinarily offensive character of the fcal matters of this class of animals40 ,in man1 this secretion is very weak1 comparatively speaking1 and hence of small value in preventing such putrefactive changes as those mentioned above4 ,take any piece of meat1 and expose it for some considerable period to an environment of heat and moisture1 and see the result6 ,putrefaction soon occurs--except where the meat is 8embalmed0 or preserved by powerful chemicals--thus rendering it unfit for human food4 ,but it will be seen that just such conditions prevail in the human alimentary tract as are most suitable for the speedy and deadly decomposition of the food eaten2 and1 in the case of flesh-foods1 the resulting products are poisonous in the last degree4 ,the gastric juice of the human stomach being so far weaker than that of the carnivorous animal1 the flesh is far less completely acted upon and digested in the stomach--much more work being passed on to the intestines1 in consequence4 ,now comes in a most important factor4 ,the bowel of the carnivorous animal is1 as we have seen1 short1 7three times the length of the body7 when compared to the frugivora1 whose alimentary tract is about twelve times the length of the body4 ,that is1 the digestive tract in man is1 roughly1 about four times as long as in the carnivorous animal4 ,the result of this is that any food eaten would take1 ceteris paribus1 four times as long to pass through the tube in the one case as in the other4 ,this fact alone is sufficient to condemn the use of flesh-foods in any form for frugivorous animals1 since the less active antiseptic and germicidal properties of the gastric juice in these animals render unsafe the long retention of such easily decomposable substances as flesh4 ,but more than that1 and worse still2 the character of the internal structure of the tract is not alike in the two cases6 ,in the carnivora1 this is smooth1 and offers but few impediments to the free passage of the food through it4 ,in man1 on the contrary1 as with the higher apes and the herbivora1 the intestine is corrugated or sacculated--this being for the express purpose of retaining the food as long as possible in the intestine1 and until all possible nutriment has been abstracted from it4 ,this is admirably suited to such foods as the herbivora and frugivora enjoy1 but is quite unsuited for flesh-foods of all kinds--being1 in fact1 the worst possible receptacle for such foods4 ,the intestine1 in the carnivora1 is suited for its particular food--it is short and smooth1 and well adapted to dissolve the food quickly and pass it out of the system as rapidly as possible2 while in frugivora1 on the other hand1 the intestine is adapted to retain the food a much longer time--the sacculated surface retaining the food as long as possible4 ,the result of this is that1 when flesh-foods are eaten1 disastrous results are sure to follow4 ,as previously shown1 the liver is much larger1 proportionately1 in the carnivora2 and not only is this the case1 but the amount of bile secreted is far greater in the carnivora than in man4 ,it has been found1 by careful experiments upon dogs1 that the quantity of bile might increase fifty per cent41 and even more1 under a purely meat diet2 but rapidly decreased when the quantity and proportion of the meat was reduced4 ,thus it appears that the use of a meat diet requires a far greater degree of activity on the part of the liver than any other diet4 ,this is amply provided for in the carnivore by the increased size and power of that organ1 but in man and the frugivora such is not the case1 and the result is that if meat be eaten by man1 the liver is called upon to do an extra amount of work1 and this may ultimately result in its premature breakdown4 ,the kidneys also are greatly affected by the diet4 ,it is now well known that uric acid is created in large quantities by a flesh diet--the measured excretions showing that from three to ten times as much uric acid is secreted when flesh is eaten as when no meat is ingested2 and when we bear in mind the exceedingly disastrous effects of uric acid upon the system1 and what a powerful disease-producing agency it is1 ,i think that we must conclude that this symptom is strongly suggestive1 and strongly indicative of the fact that man cannot eat meat without running grave chances of diseasing and ruining his organism4 99 99 99 99 99 ,the ,excretions4--,there is also a marked difference in the excretory products of the various animals4 ,while1 in the carnivora1 the action of the urine is acid1 it is alkaline in the herbivora 7or should be74 ,in man it is frequently acid--though this varies with the nature of the food4 ,thus1 if the diet be largely one of flesh1 the urine will become far more acid1 and will also become very offensive2 the perspiration will also be tainted1 and very noticeable to those with a keen sense of smell1 and who do not eat meat themselves6 ,this has frequently been observed1 and may account for the fact that flesh-eating animals will always eat a horse or a sheep in preference to man1 if it be possible4 ,doubtless1 their keen sense of smell detects the fact that man is 7usually7 largely carnivorous in his habits1 and their instinct teaches them that the flesh of the purely herbivorous animal is for this reason superior to that of man4 ,has anyone thought why it is that a cat will kill a mouse1 and eat it1 while a dog will kill a cat1 but will not eat it8 ,it is because the mouse is a vegetarian animal1 and the cat is a carnivorous animal4 ,instinct teaches the cat that the tissues of the mouse's body are more or less pure and inoffensive--owing to the nature of the diet2 while the same instinct teaches the dog that the cat's body is impure and more or less poisonous1 for the reason that its flesh is tainted and full of poisons1 because of its diet4 ,if any animal lives upon flesh1 that animal's body is bound to be tainted more or less in consequence2 and those animals which prey upon others know that fact1 by reason of their sense of smell and instinct4 ,this is a remarkable and most instructive fact2 a rule which will rarely be found to fail4 ,its significance and interpretation is obvious4 ,professor ,schlickeysen also informs us that 8the overloading of the blood with flesh-food causes1 in order to effect their decomposition1 an excessive consumption of oxygen1 and hence the difficulty of breathing1 and asthmatical affections of many flesh-eaters1 and their excessive excretion of carbonic acid40 ,i have referred to some of these poisons1 formed within the system1 and the harm they must doubtless exert upon the organism1 elsewhere4 ,in addition to all these arguments1 there are other forcible reasons for considering man as one of the non-flesh-eating animals--which reasons may be included in this chapter4 ,the habits of any animal are distinctive2 and they1 collectively1 indicate man's position--though this argument must always be confirmatory1 and not proof in itself4 ,for instance1 all naturally carnivorous animals sleep in the daytime1 and prowl about in search of their prey at night2 while with the vegetarian animals 7man included7 this is not the case4 ,the manner of eating and especially of drinking1 is also highly characteristic--all carnivorous animals lapping their liquids--while the herbivora and frugivora drink--as ,i have previously pointed out4 ,the peculiar mode of functioning of various organs might also be pointed out and insisted upon4 ,but one of the most striking arguments is that based upon the anatomical structure of the skin4 ,as before stated1 this perspires1 in the case of all vegetarian animals1 while the glands are atrophied and inactive in all carnivora4 ,let us now consider the significance of this fact4 8,recent researches show us that uric acid arises from the decay of cell nuclei4 ,that portion of uric acid which has its origin in the digestive organs is1 like other alloxanic bases1 changed into urea--or rather should be4 ,but a diseased liver 7or a healthy one which is overworked1 owing to an excessive ingestion of food containing cell nuclei1 and therefore an excessive amount of uric acid7 is unable to transform all the uric acid formed into urea4 ,the quantity of uric acid arising from the normal decay of the tissue is small2 in fever1 when there is a more rapid decay of cells1 the quantity of uric acid and other related alloxanic bodies is considerably increased4 ,the greater the quantity of useless body-material1 and the worse 7more dysmic7 it is in quality1 the greater is the danger of a more rapid decay of cells1 and a precipitation of uric acid and related products taking place4444 ,the uric acid1 passing through the liver1 may perhaps be transformed into urea by a special action of the cells2 but the uric acid drawn directly from the digestive canal1 and that formed directly from the assimilated food or from the body-material1 has to be oxidised1 in order to be excreted in the innocuous form of urea4 ,an organism possessed of the faculty of oxidation is protected against a precipitation of uric acid1 but in a dysmic organism1 the faculty of transforming uric acid into urea is lessened4444 ,it is a fact well worth considering that the urine of carnivorous animals--e4g4 dog and cat--is often quite free from uric acid1 while human urine varies in this respect according to the food taken3 if vegetable food alone is consumed1 the urine will contain1 like the urine of herbivorous animals1 only traces of uric acid 7from #b to #g grammes in #bd hours72 but if a large proportion of flesh-food be taken1 the urine will contain #b grammes or more4 ,man is the only creature which suffers from the uric acid diathesis2 is it not likely that this arises from a wrong choice of food8 8,now1 if the excretion of the uric acid always took place easily1 we should not have much trouble about its formation1 but it is this excretion which constitutes the difficulty4 ,uric acid and the acid salts of the uric acid dissolve with difficulty in cold water2 but more easily in warm2 still1 one gramme of uric acid requires from #g to #h litres of water at the temperature of the body for its solution4 ,the acid urate of soda dissolves in #aajj parts of cold and #abd parts of boiling water4 ,the ammonia salts and the salts of the alkaline earths do not dissolve nearly so easily4 8,the #8warm water' which keeps the uric acid and the uric acid salts dissolved in the body is the blood and tissue fluids4 ,serious disturbances must take place if this fluid becomes cooler or diminished in quantity2 for a deposit of crystalline uric acid would occur in the body4 8,a person who has to daily excrete #b grammes of uric acid1 is constantly liable to this precipitation1 as he may at any time lose large quantities of water through perspiration4 ,it is1 therefore1 undoubtedly safer to have the uric acid combined with soda1 as an acid urate2 but where is soda to be obtained if it is absent from the blood1 owing to dysmia8 8,the more acid the urine is1 the more easily will a precipitation of the uric acid occur in the organism--for instance1 in the kidneys or bladder4 ,the urine of a person eating flesh contains a large amount of uric acid1 as we have seen before2 it is also strongly acid in reaction whereas the urine of herbivorous animals is generally alkaline in reaction4444 8,a very acid urine rich in uric acid is also produced by salt meat and salt fish1 because in the process of salting1 the basic salts 7basic alkaline phosphates and carbonates7 pass into the pickle water and neutral common salt takes their place4 ,russian physicians have told me that in certain parts of ,russia1 where the people eat a great deal of salt fish1 urine stones are frequent4444 ,now1 if we wish to prevent by the use of alkalies the formation of uric acid sediments1 or gradually to dissolve such concretions as have already formed in the bladder1 it is certainly more rational to prescribe a diet of fruits and potatoes than to order alkaline mineral waters--which1 when taken constantly1 may produce all sorts of disturbances4 8,if1 then1 it is true that our ordinary diet consists chiefly of foods rich in albumen and phosphoric acid but poor in soda1 and that in consequence of this a tendency towards the accumulation of uric acid in the body is pretty generally found1 the very slightest extra strain on the system will be sufficient to cause a precipitation of uric acid and uric acid salts in the body4 ,this result is very often brought about by a chronic acid catarrh of the stomach1 which in its turn depends upon dysmia1 and is in #ie out of #ajj cases the predecessor of gout4 ,the fermentation acids1 especially oxybutyric acid 7which is found in the urine both in acid catarrh of the stomach and in diabetes mellitus71 combine with some of the alkalies of the blood1 and thus lessen its alkalescence 7basic character72 and as catarrh of the bowels and periodic diarrhas are frequently associated with acid catarrh of the stomach1 these bases may be even directly excreted in the stools1 and thus the quantity of alkalies in the blood be further diminished4 8,now we find that men consuming vegetable food form only small quantities of uric acid1 herbivorous animals as well as carnivorous hardly any1 but men living on flesh-food very large quantities1 we must come to the conclusion that men cannot properly manage flesh-food4 ,the organism of the flesh-eating animal has the faculty of completely digesting flesh-food1 whereas the organism of man is unable to accomplish this4 ,consequently man cannot be classed as carnivorous and cannot eat flesh unpunished4444 8,to illustrate this further1 we may mention another important point here4 ,carnivorous animals have atrophied1 inactive sweat glands1 whilst man and herbivorous animals possess well-developed sweat glands4 ,there is no doubt1 therefore1 that the herbivora must have preceded the carnivora in point of time--the carrion feeders being the connecting link between them4#ab ,the carnivora have retained the sweat glands as atrophied 7rudimentary7 organs1 and as a sign of their origin1 but have given up the habit of sweating1 or1 in other words1 have adapted their skin to the changed conditions of feeding4 ,an animal whose food contains large quantities of urea as well as of creatin1 creatinin1 xanthin1 hypoxanthin1 guanin1 etc4 7the early stages of uric acid71 and thus increases the quantity of urea and uric acid already present in the body1 must take care always to keep these substances in solution4 ,but the urea and uric acid can only be dissolved in comparatively large quantities of warm water 7blood74 ,such an animal must1 therefore1 be exempt from the possibility of suddenly losing a large part of its blood and tissue fluid by sweating--or else a precipitation of the above substance will take place4 ,nor should an organism allow of any sudden cooling down of portions of the skin--such as might be caused by evaporation of the sweat1 or else a precipitation would again take place4 ,in a word1 such an animal must not be subject to sweating1 or else it would be troubled with acute and chronic rheumatism1 gout1 etc4444 #ab ,this is most interesting4 ,it shows conclusively that at one time there were no carnivora on this globe3 they merely developed through countless ages1 as the result of deprivation and lack of their proper and natural food4 8,now as man is subject to sweating1 it is evident that he was not intended to live on flesh1 but on vegetables1 or rather on fruits1 for he was never meant to live on cereals4444 ,man may eat a limited amount of meat and cereals without doing himself much harm2 but he must always remember that they ought never to form his principal food4 8,as soon as it is really understood that we were never intended to live on flesh and cereals1 the uric acid diathesis as a trouble of mankind will disappear4 ,we must1 of course1 not forget to restrict the consumption of common salt and to use such vegetable foods as are rich in food salts1 and not those which are rich in albumen2 for a diet consisting of bread1 pulses1 and cereals1 and potatoes will tend to produce gout just as much as a diet consisting of flesh1 fish and caviare44440#ac #ac 8,natural ,hygiene10 by ,h4 ,lahmann1 ,m4,d41 pp4 #gf-he4 ,it is only by reason of the excessive functioning of the liver that we are not soon poisoned1 as the result of such food1 and when this organ is constantly over-taxed1 as it often is1 for a lifetime1 it is apparent that it must sooner or later break down1 and be ruined from overwork4 ,,iv ,,the ,,argument ,,from ,,chemistry ,having seen in the preceding chapters that man is adapted by nature of his constitution to live upon vegetable foods 7meaning by this latter term not only vegetables1 but fruits and nuts as well71 we must next turn to a consideration of the question as to whether these foods would supply all the necessary elements for the nutrition of the human body4 ,the bodily tissues being in a constant state of flux--worn-out particles of the body being continuously thrown off by means of the various eliminating organs1 and fresh material constantly taking their place and being built into living tissue--it is obvious that the nature of this material supplied to the body should be of the best in quality2 and that best adapted to maintain its structural integrity4 ,if certain elements are lacking in the food material supplied1 these elements will be lacking throughout every stage of the process of digestion1 and the tissues ultimately become impoverished because of the lack of them4 ,the chief reason why we eat meat 7apart from mere custom71 is that it contains a fairly large percentage of proteid--that material from which the muscles are largely built1 and which physiologists have lately come to believe is one of the true sources of the bodily energy4 ,meat being a highly concentrated article of food1 and1 as before said1 containing a large percentage of this proteid1 it has always been considered necessary that more or less of it should be consumed in the course of the day in order to offset or replace the wastes necessitated by physical exercise and other causes4 ,professor ,russell ,h4 ,chittenden1 in speaking of the value of proteid in the human body says3 8,the organic substance of all organs and tissues1 whether of animals or plants1 is made up principally of proteid matter4444 ,proteid substances occupy1 therefore1 a peculiar position in the nutrition of man and of animals in general4 ,they constitute a class of essential food-stuffs without which life is impossible4 ,for tissue building1 and for the renewal of tissues and organs1 or their component cells1 proteid or albuminous food-stuffs are an absolute requirement4 ,the vital part of all tissue is proteid1 and only proteid food can serve for its growth or renewal2 hence1 no matter how generous the supply of carbohydrates and fats1 without some admixture of proteid food1 the body will weaken and undergo #8nitrogen starvation4444' ,it is thus quite clear that the true proteid foods are tissue builders in the broadest sense of the term1 and it is equally evident that they are absolutely essential to life1 since no other kind nor form of food-stuff can take their place in supplying the needs of the body4 ,every living cell1 whether of heart1 muscle1 brain or nerve requires its due allowance of proteid material to maintain its physiological rhythm4 ,no other food-stuff stands in such intimate relationship to the vital processes2 and1 so far as we know at present1 any form of true proteid1 whether animal or vegetable1 will serve the purpose40#ad #ad 8,the ,nutrition of ,man10 pp4 #d-e4 ,it will be seen from the above1 therefore1 that proteid is doubtless the most essential element in our diet2 and a lack of proteid material in the food ensures more disastrous consequences to the organism than any other single deviation from a normal diet4 ,meat1 as we have said1 contains a large percentage of proteid1 and1 this being the case1 it is evident that1 if we are to discard it as an article of diet1 we must replace it by other foods which contain an equal amount of proteid1 or must eat a proportionate bulk of foods which contain proteid1 in order to maintain that physiological equilibrium which ensures health4 ,the simplest1 and in fact the only way to settle this question1 therefore1 is to compare the chemical analyses of the various food-stuffs1 and see if any non-flesh foods contain as much proteid as meat does4 ,if they do1 and if it can be shown1 further1 that their proteid is as easily assimilable and as nutritious as animal proteid1 then the case will have been won--for the reason that there will no longer be any grounds for defending flesh-eating1 upon the basis that that is the only article of diet capable of supplying the body with the requisite amount of proteid4 ,i shall take these chemical analyses from the latest official bulletins--those issued under the supervision of the ,u4 ,s4 ,department of ,agriculture1 and corrected up to #aijh4 ,the bulletin from which ,i quote these tables is entitled 8,the ,chemical ,composition of ,american ,food ,materials10 and is written jointly by ,professors ,w4 ,o4 ,atwater and ,a4 ,p4 ,bryant4 ,these authors first of all define what they mean by the 8composition of food materials10 as follows3-- ,,composition ,,of ,,food ,,materials 8,ordinary food materials1 such as meat1 fish1 eggs1 potatoes1 wheat1 etc41 consist of3 0,refuse4--,as the bones of meat and fish1 shells of shellfish1 skin of potatoes1 bran of wheat1 etc4 8,edible portion4--,as the flesh of meat and fish1 the white and yolk of eggs1 wheat flour1 etc4 ,this edible portion consists of water 7usually incorporated in the tissue and not visible as such71 and nutritive ingredients or nutrient4 8,the principal kinds of nutritive ingredients are protein1 fats1 carbohydrates1 and ash or mineral matters4 8,the water and refuse of various foods and the salt of salted meat and fish are called non-nutrients4 ,in comparing the values of different food materials for nourishment they are left out of account4 0,protein4--,this term is used to include nominally the total nitrogenous substance of animal and vegetable food materials1 exclusive of the so-called nitrogenous fats4 ,actually it is employed1 in common usage1 to designate the product of the total nitrogen by an empirical factor1 generally #f4be4 8,this total nitrogenous substance consists of a great variety of chemical compounds1 which are conveniently divided into two principal classes1 proteids and non-proteids4 8,the term proteid1 as here employed1 includes 7#a7 the simple proteids--e4g4 albuminoids1 globulins1 and their derivations1 such as acid and alkali albumins1 coagulated proteids1 proteoses1 and peptones2 7#b7 the so-called combined or compound proteids2 and 7#c7 the so-called gelatinoids 7sometimes called 8glutinoids07 which are characteristic of animal connective tissue4 8,the term albuminoids has long been used by ,european and ,american chemists and physiologists as a collective designation for the substances of the first two groups1 though many apply it to all three of these groups4 ,of late a number of investigators and writers have employed it as a special designation for compounds of the third class4#ae #ae ,u4 ,s4 ,dept4 ,agr41 ,office of ,experimental ,stations ,bul4 #fe1 p4 #aah4 8,the term non-proteid is here used synonymously with non-albuminoid1 and includes nitrogenous animal and vegetable compounds of simpler constitution than the proteids4 ,the most important animal compounds of this class are the so-called 8nitrogenous extractives0 of muscular and connective tissue1 such as creatin1 creatinin1 xanthin1 hypoxanthin1 and allied cleavage products of the proteids4 ,to some of these the term 8meat bases0 has been applied4 ,the latter1 with certain mineral salts 7potassium phosphates1 etc471 are the most important constituents of beef tea and many commercial 8meat extracts40 8,the non-proteid nitrogenous compounds in vegetable foods consist of amids and amido acids1 of which asparagin and aspartic acid are familiar examples4 8,the ideal method of analysis of food materials would involve quantitative determinations of the amounts of each of the several kinds or groups of nitrogenous compounds4 ,this1 however1 is seldom attempted4 ,the common practice is to multiply the percentage of nitrogen by the factor #f4be and take the product as representing the total nitrogenous substance4 ,for many materials1 animal and vegetable1 this factor would be nearly correct for the proteids1 which contain1 on the average1 not far from #af per cent4 of nitrogen1 although the nitrogen content of the individual proteids is quite varied4 ,the variations in the nitrogen of the non-proteids are wider and they contain1 on the average1 more than #af per cent4 of nitrogen4 ,it is evident1 therefore1 that the computation of the total nitrogenous substance in this way is by no means correct4 ,in the flesh of meats and fish1 which contain very little of carbohydrates1 the nitrogenous substance is frequently estimated by difference--i4e4 by subtracting the ether extract and ash from the total water-free substance4 ,while this method is not always correct1 it is oftentimes more nearly so than the determination by use of the usual factor4 8,the distinction between protein and proteids is thus very sharp4 ,the latter are definite chemical compounds while the former is an entirely arbitrary term used to designate a group which is commonly assumed to include all of the nitrogenous matter of the food except the nitrogenous fats4 8,in the tables herewith the common usage is followed1 by which the protein is given as estimated by factor1 i4e41 total nitrogen multiplied by #f4be4 ,in the analyses of meats and fish1 however1 the figures for protein #8by difference' are also given4 ,where the proteid and non-proteid nitrogenous matter have been estimated in a food material the proportions are indicated in a footnote4 8,fats4--,under fats is included the total ether extract4 ,familiar examples of fat are fat of meat1 fat of milk 7butter71 oil of corn1 olive oil1 etc4 ,the ingredients of the #8ether extract' of animal and vegetable foods and feeding stuffs1 which it is customary to group roughly as fats1 include with the true fats various other substances1 as fatty acids1 lecithins 7nitrogenous fats71 and chlorophylls4 8,carbohydrates4--,carbohydrates are usually determined by difference4 ,they include sugars1 starches1 cellulose1 gums1 woody fibre1 etc4 ,in many instances separate determinations of one or more of these groups have been made4 ,the determinations of #8fibre' in vegetable foods1 i4e41 substances allied to carbohydrates but insoluble in dilute acid and alkali1 and somewhat similar to woody fibre1 are given in a separate column4 ,the figures in parenthesis in the crude-fibre column show the number of analyses in which the fibre was determined4 ,the figures for #8total carbohydrates' include the fibre1 as well as sugars1 starches1 etc4 ,where the sugars or starches have been determined separately footnotes are added giving the average results4 8,ash or ,mineral ,matters4--,under this head are included phosphates1 sulphates1 chlorides1 and other salts of potassium1 sodium1 magnesium1 and other metallic elements4 ,where analyses of the mineral matters have been found they are added in the form of footnotes4 ,these results usually give the percentage composition of the ash as produced by incineration rather than the proportions in which the different mineral ingredients occur in the food material4 8,fuel ,value4--,by fuel value is meant the number of calories of heat equivalent to the energy which it is assumed the body would be able to obtain from one pound of a given food material1 provided the nutrients of the latter were completely digested4 ,the fuel values of the different food materials are calculated by use of the factors of ,rubner1 which allow #d4a calories for a gram of protein1 the same for a gram of carbohydrates1 and #i4c calories per gram of fats4 ,these amounts correspond to #ah4f calories of energy for each hundredth of a pound of protein and of carbohydrates1 and #db4b calories for each hundredth of a pound of fat in the given food material4 ,in the following table the fuel value per pound has been calculated by use of these factors4 ,in these calculations the values of protein by factor have been used in all cases with the exception of salt cod and hens' eggs1 in which the value of protein by difference was used40 ,i now present a few extracts from these lengthy tables of the chemical composition of food materials--mentioning1 first1 some typical meats1 then fishes1 vegetables1 grains1 flours1 etc41 dairy products1 fruits1 nuts1 and various sundries4 ,i take but a few of each1 in order to show the typical proteid value of the various foods1 without making these tables too long2 and the reader can readily see1 by referring to the column of proteid percentage1 that many articles of diet contain a far larger percentage of proteid than the best meats6 ,i present the tables1 however1 before discussing this question at greater length4 ,key to ,columns3 ,a ,number of analyses ,f ,fat ,b ,refuse ,g ,total carbohydrates ,c ,water ,h ,ash ,d ,protein ,n#f4be ,j ,fuel value per pound ,e ,protein by difference ,food ,materials4 ,a ,b ,c ,d ,e ,f ,g ,h ,j ,,animal ,,food4 ,,beef1 ,,fresh4 ,p4ct4,p4ct4,p4ct4,p4ct4,p4ct4,p4ct4,p4c t4,cals4 ,loin1 lean3 ,minimum #ab -- #fd4f #ac4d #ac4a #aa4d -- 4#g #gce ,edible ,maximum #ab -- #gd4g #bd4b #bc4a #ae4j -- #a4a #ajjj portion ,average #ab -- #fg4j #ai4g #ai4c #ab4g -- #a4j #ijj ,as purchased ,min4 #aa #f4g #eb4a #aa4i #aa4f #aj4j -- 4#f #fej ,max4 #aa #ba4j #ff4b #bj4h #ai4h #ac4j -- #a4j #hfe ,avge4 #aa #ac4a #eh4b #ag4a #af4g #aa4a -- 4#i #ghe ,loin1 medium ,min4 #cb -- #ef4e #aj4f #aj4f #af4a -- 4#e #ajdj fat3 ,max4 #cb -- #fh4c #bb4j #bb4j #bc4g -- #b4b #acee ,edible portion ,avge4 #cb -- #fj4f #ah4e #ah4b #bj4b -- #a4j #aaij ,as purchased ,min4 #cb #d4a #dd4d #h4e #h4e #ac4g -- 4#d #hfj ,max4 #cb #be4h #eh4a #ai4c #ai4a #bb4g -- #a4i #acjj ,avge4 #cb #ac4c #eb4e #af4a #ae4h #ag4e -- 4#i #ajdj ,loin1 fat3 ,min4 #f -- #eb4a #af4j #ae4h #be4a -- 4#h #achj ,edible portion ,max4 #f -- #ef4i #ah4g #ag4e #bi4f -- #a4j #aege ,avge4 #f -- #ed4g #ag4f #af4h #bg4f -- 4#i #adij ,as purchased ,min4 #f #e4i #dd4c #ad4a #ac4h #bc4f -- 4#g #abie ,max4 #f #ae4j #ec4f #af4e #af4a #be4i -- 4#i #adjj ,avge4 #f #aj4b #di4b #ae4g #ae4j #bd4h -- 4#h #acje ,loin1 all analyses3 ,edible portion #ef -- #fa4c #ai4j #ah4f #ai4a -- #a4j #aaee ,as purchased #ee #ac4c #eb4i #af4d #af4j #af4i -- 4#i #ajbj ,ribs1 lean3 ,min4 #f -- #ff4j #af4e #af4i #i4h -- 4#h #gij ,edible portion ,max4 #f -- #fi4e #bj4i #bj4h #ad4j -- #a4a #iee ,avge4 #f -- #fg4i #ai4f #ai4a #ab4j -- #a4j #hgj ,as purchased ,min4 #f #ab4h #df4g #ab4a #ab4d #f4h -- 4#f #eee ,max4 #f #cb4f #fj4g #ag4e #ag4a #aa4j -- 4#i #gej ,avge4 #f #bb4f #eb4f #ae4b #ad4h #i4c -- 4#g #fge ,ribs1 ,min4 #ae -- #di4i #af4b #ae4i #ah4j -- 4#g #aaaj medium fat ,max4 #ae -- #fc4j #ah4h #ah4a #cb4i -- #a4a #agjj ,edible portion ,avge4 #ae -- #ee4e #ag4e #ag4j #bf4f -- 4#i #adej ,as purchased ,min4 #ae #ae4c #dj4b #ab4b #ab4j #ab4h -- 4#d #agij ,max4 #ae #bh4g #di4i #ad4i #ad4f #bf4e -- 4#i #acgj ,avge4 #ae #bj4h #dc4h #ac4i #ac4e #ba4b -- 4#g #aaee ,ribs1 fat3 ,min4 #i -- #dg4d #ab4j #ac4h #cc4i -- 4#f #agaj ,edible portion ,max4 #i -- #ea4g #af4h #af4e #cf4h -- 4#i #ahde ,avge4 #i -- #dh4e #ae4j #ae4b #ce4f -- 4#g #aghj ,as purchased ,min4 #h #ad4c #cd4c #aa4d #aj4d #bf4h -- 4#e #acbe ,max4 #h #bb4j #dg4hafj #ae4f #ci4i -- 4#g #agij ,avge4 #h #af4h #ci4f #ab4g #ab4d #cj4f -- 4#f #aebe ,,beef1 ,,cooked ,cut not given1 boiled1 as purchased #a -- #ch4a #bf4b #bf4a #cd4i -- 4#i #bhje ,scraps1 as ,min4 #b -- #d4e #af4c #ai4j #bg4g -- 4#g #affj purchased ,max4 #b -- #da4i #bf4d #bd4b #ge4h -- #f4b #cejj ,avge4 #b -- #bc4b #ba4d #ba4f #ea4g -- #c4e #behj ,roast1 as ,min4 #g -- #ch4g #ae4a #ad4e #ai4f -- 4#g #abaj purchased ,max4 #g -- #ei4e #bi4j #bi4g #da4d -- #b4g #bjcj ,avge4 #g -- #dh4b #bb4c #ba4i #bh4f -- #a4c #afbj ,pressed1 as purchased #a -- #dd4a #bc4f #bf4g #bg4g -- #a4e #afaj ,round steak1 ,min4 #ah -- #ec4e #ai4d #bj4c #c4c -- #a4a #fae fat removed1 ,max4 #ah -- #gb4c #cd4a #cd4a #af4i -- #c4a #aagj as purchased ,avge4 #ah -- #fc4j #bg4f #bg4e #g4g -- #a4h #hdj ,sirloin steak1 baked1 #a -- #fc4g #bc4i #bd4g #aj4b -- #a4d #hge as purchased ,loin steak1 ,min4 #f -- #db4g #ai4h #bj4f #aa4h -- #a4j #ibe tenderloin1 ,max4 #f -- #fd4e #bf4g #bf4f #ce4g -- #a4d #ahge broiled3 ,edible portion ,avge4 #f -- #ed4h #bc4e #bc4f #bj4d -- #a4b #acjj ,sandwich meat1 ,min4 #c -- #ef4c #bg4a #bg4b #h4j -- #b4e #hgj as purchased ,max4 #c -- #fa4b #bh4f #bh4h #ac4f -- #c4a #ajge ,avge4 #c -- #eh4c #bh4j #bg4i #aa4j -- #b4h #ihe ,corned beef1 all analyses3 ,edible portion #aj -- #ec4f #ae4f #ae4c #bf4b -- #d4i #acie ,as purchased #aj #h4d #di4b #ad4c #ad4j #bc4h -- #d4f #abga ,spiced beef1 #a -- #cj4j #ab4j #aa4h #ea4d -- #f4h #bcij rolled1 as purchased -- -- ,tongues1 ,min4 #b -- #ej4i #h4c #h4j #ae4c -- #c4a #hjj pickled3 ,max4 #b -- #gc4f #ag4h #ag4j #be4h -- #f4c #adaj ,edible portion ,avge4 #b -- #fb #c #ab4h #ab4e #bj4e -- #d4g #aaje ,as purchased ,min4 #b #b4a #de4h #h4b #g4h #ae4j -- #c4a #ghe ,max4 #b #aj4j #gb4j #ae4f #ae4c #bc4c -- #e4f #abge ,avge4 #b #f4j #eh4i #aa4i #aa4f #ai4b -- #d4c #ajcj ,tripe1 as ,min4 #d -- #hd4j #g4a #g4b 4#i #j4d 4#a #ahe purchased ,max4 #d -- #ia4a #ah4f #ah4c #a4h 4#e 4#d #cce ,avge4 #d -- #hf4e #aa4g #aa4h #a4b 4#b 4#c #bgj ,a ,number of analyses ,f ,fat ,b ,refuse ,g ,total carbohydrates ,c ,water ,h ,ash ,d ,protein ,n#f4be ,j ,fuel value per pound ,e ,protein by difference ,food ,materials4 ,a ,b ,c ,d ,e ,f ,g ,h ,j ,,veal1 ,,fresh4 ,leg1 all analyses3 ,edible portion #ai -- #ga4g #bj4g #bj4e #f4g -- #a4a #fgj ,as purchased #ah #aa4g #fc4d #ah4c #ah4a #e4h -- #a4j #ehe ,leg1 cutlets3 ,min4 #c -- #fg4c #bj4a #bj4a #c4c -- #a4j #eae ,edible portion ,max4 #c -- #ge4d #bj4e #ba4a #aj4f -- #a4b #hcj ,avge4 #c -- #gj4g #bj4c #bj4e #g4g -- #a4a #gje ,as purchased ,min4 #c #b4a #fd4c #ai4f #ai4f #c4c -- 4#i #eje ,max4 #c #d4e #gc4h #ba4a #bj4b #aj4a -- #a4b #gij ,avge4 #c #c4d #fh4c #bj4a #ai4h #g4e -- #a4j #fij ,,lamb1 ,,fresh4 ,breast or chuck3 ,edible portion #a -- #ef4b #ai4a #ai4b #bc4f -- #a4j #acej ,as purchased #a #ai4a #de4e #ae4d #ae4e #ai4a -- 4#h #ajij ,leg1 hind1 ,min4 #b -- #fc4a #ah4g #ah4a #ae4c -- #a4a #ajaj medium fat3 ,max4 #b -- #fd4g #ai4g #ah4i #ag4f -- #a4b #ajij ,edible ptn4 ,avge4 #b -- #fc4i #ai4b #ah4e #af4e -- #a4a #ajee ,as purchased ,min4 #b #ag4j #eb4d #ae4e #ae4j #ab4f -- 4#i #hcj ,max4 #b #ag4g #ec4c #af4b #ae4e #ad4f -- #a4j #ije ,avge4 #b #ag4d #eb4i #ae4i #ae4b #ac4f -- 4#i #hgj ,leg1 hind1 fat3 ,edible portion #a -- #ed4f #ah4c #ag4a #bg4d -- 4#i #adie ,as purchased #a #ac4d #dg4c #ae4h #ad4h #bc4g -- 4#h #abie ,leg1 hind1 very fat3 ,edible portion #a -- #ea4h #ag4f #ag4b #cj4a -- 4#i #aeie ,as purchased #a #g4j #dh4b #af4d #af4j #bh4j -- 4#h #adhe ,leg1 hind1 all analyses3 ,edible #d -- #eh4f #ah4f #ag4h #bb4f -- #a4j #acjj portion ,as purchased #d #ac4h #ej4c #af4j #ae4c #ai4g -- 4#i #aacj ,,lamb1 ,,cooked4 ,chops1 broiled3 ,min4 #d -- #dc4d #ai4b #ai4b #bd4c -- #a4aadie ,edible portion ,max4 #d -- #ej4d #be4b #bc4f #cd4g -- #a4gahfj ,avge4 #d -- #dg4f #ba4g #ba4b #bi4i -- #a4caffe ,as purchased #a #ac4e #dj4a #ah4d #ah4e #bf4g -- #a4badgj ,cut not given1 #a -- #dg4a #bc4g #bb4a #bi4d -- #a4dafhj as purchased ,leg1 roast #a -- #fg4a #ai4g #ai4d #ab4g -- 4#h #ijj ,leg1 hind1 ,min4 #c -- #ff4f #ai4c #ah4e #aa4i -- #a4j #hge lean3 ,max4 #c -- #fh4c #bj4b #ai4f #ac4j -- #a4b #ibj ,edible portion ,avge4 #c -- #fg4d #ai4h #ai4a #ab4d -- #a4a #hij ,as purchased ,min4 #c #c4d #ea4j #ad4g #ad4a #i4c -- 4#h #ffe ,max4 #c #bc4g #fe4j #ai4e #ai4j #aa4e -- #a4a #hej ,avge4 #c #af4h #ef4a #af4e #ae4i #aj4c -- 4#i #gdj ,leg1 hind1 ,min4 #aa -- #eh4d #ag4d #ag4c #ad4f -- 4#i #iee medium fat3 ,max4 #aa -- #fe4c #ai4d #ai4j #bb4e -- #a4jabie ,edible ptn4 ,avge4 #aa -- #fb4h #ah4e #ah4b #ah4j -- #a4jaaje ,as purchased ,min4 #aa #i4h #dh4j #ac4h #ac4d #aa4j -- 4#g #gcj ,max4 #aa #bf4j #ee4g #ag4e #ag4a #ai4c -- 4#iaaje ,avge4 #aa #ah4d #ea4b #ae4a #ad4i #ad4g -- 4#h #ijj ,leg1 hind1 fat3 ,edible portion #a -- #ee4j #ag4c #ag4j #bg4a -- 4#iadfe ,as purchased #a #ab4d #dh4b #ae4b #ad4h #bc4h -- 4#habij ,leg1 hind1 all analyses3 ,edible portion #ae -- #fc4b #ah4g #ah4c #ag4e -- #a4jajhe ,as purchased #ae #ag4g #ea4i #ae4d #ae4a #ad4e -- 4#h #ijj ,hind quarter ,min4 #aj #i4h #cf4e #aa4i #aa4f #ag4g -- #j4fajbj as purchased ,max4 #aj #bb4d #ej4j #ae4g #ad4g #da4e -- 4#haige ,avge4 #aj #ag4b #de4d #ac4h #ac4e #bc4b -- 4#gabce ,side1 incl4 ,min4 #be -- #dg4b #ad4e #ad4j #ad4g -- 4#g #ife tallow3 ,max4 #be -- #ee4i #ah4i #ah4d #ch4j -- #a4jahfj ,edible ptn4 ,avge4 #be -- #ed4b #af4c #af4j #bh4i -- 4#iaebj ,as purchased ,min4 #be #ac4j #dj4g #ab4b #aa4g #aa4b -- 4#f #gcj ,max4 #be #bb4h #ee4b #ad4i #ad4d #cc4a -- 4#hafbe ,avge4 #be #ah4a #de4d #ac4j #ab4g #bc4a -- 4#gabae ,side1 not incl4 ,min4 #aj -- #ch4h #ab4f #ab4c #bc4c -- 4#gabie tallow3 ,max4 #aj -- #eh4h #ag4d #ag4d #dh4b -- 4#ibbfe ,edible portion ,avge4 #aj -- #ec4f #af4b #ae4h #bi4h -- 4#haefj ,as purchased ,min4 #aj #ab4i #cc4h #aa4j #aj4g #ah4a -- 4#fajje ,max4 #aj #bb4g #dg4c #ad4g #ac4h #db4j -- 4#haige ,avge4 #aj #ai4c #dc4c #ac4j #ab4g #bd4j -- 4#gabee ,,mutton1 ,,cooked4 ,mutton1 leg ,min4 #b -- #ej4h #bc4c #bc4b #bj4e -- #a4bachj roast3 ,max4 #b -- #ea4j #bg4h #bg4d #bd4f -- #a4cadgj ,edible portion ,avge4 #b -- #ej4i #be4j #be4c #bb4f -- #a4badbj ,a ,number of analyses ,f ,fat ,b ,refuse ,g ,total carbohydrates ,c ,water ,h ,ash ,d ,protein ,n#f4be ,j ,fuel value per pound ,e ,protein by difference ,food ,materials4 ,a ,b ,c ,d ,e ,f ,g ,h ,j ,,pork1 ,,fresh4 ,ham1 fresh1 ,min4 #b -- #ee4f #ai4h #ah4h #ac4j -- #a4jajce lean3 ,max4 #b -- #fd4d #cj4b #cj4b #ae4h -- #a4faaaj ,edible portion ,avge4 #b -- #fj4j #be4j #bd4c #ad4d -- #a4cajge ,as purchased ,min4 #b -- #ee4f #ai4d #ah4e #ac4j -- 4#iajae ,max4 #b #a4h #fh4c #cj4b #bi4h #ae4e -- #a4faaaj ,avge4 #b 4#i #ei4d #bd4h #bd4b #ad4b -- #a4cajfj ,ham1 fresh1 ,min4 #aj -- #cg4c #i4i #ab4h #ba4b -- 4#fabbe medium fat3 ,max4 #aj -- #fj4c #bj4c #bb4j #ci4d -- #a4cbjgj ,edible ptn4 ,avge4 #aj -- #ec4i #ae4c #af4d #bh4i -- 4#haeje ,as purchased ,min4 #aj #d4f #cd4a #h4g #aa4c #ai4d -- 4#faabj ,max4 #aj #ad4b #ed4g #ah4e #bj4j #cf4j -- #a4bahij ,avge4 #aj #aj4g #dh4j #ac4e #ad4f #be4i -- 4#hacde ,ham1 fresh1 ,min4 #e -- #cj4d #aj4g #h4j #dc4h -- 4#ebjcj fat3 ,max4 #e -- #dd4c #ad4b #ab4a #fa4a -- 4#hbhbe ,edible portion ,avge4 #e -- #ch4g #ab4d #aj4f #ej4j -- 4#gbcde ,as purchased ,min4 #e #i4g #be4i #i4e #f4h #cg4h -- 4#dagij ,max4 #e #af4c #dj4j #ab4b #aj4d #eb4b -- 4#gbdaj ,avge4 #e #ac4b #cc4f #aj4g #i4b #dc4e -- 4#ebjce ,ham1 fresh1 average all analyses3 ,ham1 luncheon1 ,min4 #b -- #dg4h #ai4e #bb4h #ai4d -- #e4jabij cooked3 ,max4 #b -- #ej4f #be4e #be4a #bb4g -- #f4gacbj ,edible portion4 ,avge4 #b -- #di4b #bb4e #bd4j #ba4j -- #e4hacje ,as purchased ,min4 #b #a4e #df4e #ai4j #bb4b #ai4a -- #d4iabgj ,max4 #b #b4h #di4g #be4a #bd4h #bb4j -- #f4eabhj ,avge4 #b #b4a #dh4a #bb4a #bc4e #bj4f -- #e4gabhj ,,poultry ,,and ,,game1 ,,cooked4 ,capon3 ,edible portion #a -- #ei4i #bg4j #bg4c #aa4e -- #a4c #ihe ,as purchased #a #aj4d #ec4f #bd4b #bd4e #aj4c -- #a4b #hhe ,capon1 with stuffing3 ,edible portion #a -- #fb4a #ba4h -- #aj4i #c4h #a4d #ice ,as purchased #a #g4g #eg4b #bj4a -- #aj4c #c4e #a4b #hge ,chicken1 fricasseed3 ,edible portion #a -- #fg4e #ag4f -- #aa4e #b4d #a4j #hee ,turkey1 roast3 #a -- #eb4j #bg4h #bh4d #ah4d -- #a4babie ,edible ptn4 ,turkey1 roast1 light and dark meat and stuffing3 ,edible #a -- #fe4j -- #ag4a #aj4h #e4e #a4f #hgj portion ,,fish1 ,,fresh4 ,bass1 striped1 ,min4 #f -- #ge4h #ag4a #af4i #a4f -- #j4i #dje whole3 ,max4 #f -- #gi4f #ai4e #ai4c #d4f -- #a4d #ecj ,edible portion ,avge4 #f -- #gg4g #ah4f #ah4c #b4h -- #a4b #dfe ,as purchased ,min4 #e #dh4f #cb4e #g4d #g4b 4#g -- 4#e #age ,max4 #e #eg4a #ci4g #i4h #i4g #a4f -- 4#f #bee ,avge4 #e #ee4j #ce4a #h4d #h4c #a4a -- 4#e #bjj ,cod1 whole2 ,min4 #e -- #hj4g #ae4e #ad4i 4#c -- #a4j #cjj ,edible portion ,max4 #e -- #hc4e #ah4c #ag4f 4#e -- #a4d #cgj ,avge4 #e -- #hb4f #af4e #ae4h 4#d -- #a4b #cbe ,as purchased ,min4 #b #dh4e #ce4a #h4j #g4g 4#a -- 4#f #aee ,max4 #b #ef4e #db4c #h4g #h4c 4#c -- 4#f #age ,avge4 #b #eb4e #ch4g #h4d #h4j 4#b -- 4#f #afe ,salmon1 whole2 ,min4 #f -- #fj4a #ai4d #ai4a #aj4b -- #a4a #gij ,edible portion ,max4 #f -- #fi4e #be4b #bd4e #ae4j -- #a4fajce ,avge4 #f -- #fd4f #bb4j #ba4b #ab4h -- #a4d #iej ,,shellfish1 ,,etc41 ,,fresh4 ,lobster1 whole3 ,min4 #e -- #fh4f #aa4f -- #a4e -- #a4fcde ,edible portion ,max4 #e -- #hd4c #be4d -- #b4e #j4i #d4jeee ,avge4 #e -- #gi4b #af4d -- #a4h 4#d #b4bcij ,as purchased ,min4 #e #dd4j #ah4j #d4d -- 4#e -- 4#faae ,max4 #e #gc4g #dg4b #f4g -- 4#i 4#d #a4jafe ,avge4 #e #fa4g #cj4g #e4i -- 4#g 4#b 4#hadj ,mussels in shell ,edible portion #a -- #hd4b #h4g -- #a4a #d4a #a4ibhe ,as purchased #a #df4g #dd4i #d4f -- 4#f #b4b #a4jaej ,oysters1 in ,min4 #cd -- #ha4g #d4b -- 4#f #a4h #a4bace shell3 ,max4 #cd -- #ia4d #aj4j -- #a4i #f4g #b4hcgj ,edible portion ,avge4 #cd -- #hf4i #f4b -- #a4b #c4g #b4jbce ,as purchased ,min4 #cd #gd4j #aj4g 4#g -- 4#a 4#b 4#b #ae ,max4 #cd #hh4c #bc4a #a4h -- 4#d #a4c 4#f #fe ,avge4 #cd #ha4d #af4a #a4b -- 4#b 4#g 4#d #de ,a ,number of analyses ,f ,fat ,b ,refuse ,g ,total carbohydrates ,c ,water ,h ,ash ,d ,protein ,n#f4be ,j ,fuel value per pound ,e ,protein by difference ,food ,materials4 ,a ,b ,c ,d ,e ,f ,g ,h ,j ,oysters1 ,min4 #i -- #hb4b #d4e -- 4#e #a4e 4#g #ace solids1 ,max4 #i -- #ib4d #g4c -- #a4h #f4b #b4e #cbe as purchased ,avge4 #i -- #hh4c #f4j -- #a4c #c4c #a4a #bcj ,scallops1 ,min4 #b -- #gg4h #ad4e -- -- #a4a #a4c #cje as purchased ,max4 #b -- #hb4h #ae4a -- 4#c #e4f #a4e #che ,avge4 #b -- #hj4c #ad4h -- 4#a #c4d #a4d #cde ,terrapin3 ,edible portion #a -- #gd4e #ba4b #ba4j #c4e -- #a4j #ede ,as purchased #a #ge4d #ah4c #e4b #e4b 4#i -- 4#b #ace ,turtle1 green1 whole3 ,edible portion #a -- #gi4h #ai4h #ah4e 4#e -- #a4b #cij ,as purchased #a #gf4j #ai4b #d4g #d4d 4#a -- 4#c #ij ,,eggs4 ,hens'1 ,min4 #fj -- #fg4b #aa4f #aa4d #h4f -- 4#f #ffj uncooked3 ,max4 #fj -- #ge4h #af4j #ag4d #ae4a -- #a4f #iaj ,edible portion ,avge4 #fj -- #gc4g #ac4d #ad4h #aj4e -- #a4j #gbj ,as purchased -- #aa4b #fe4e #aa4i #ac4a #i4c -- 4#i #fce ,hens'1 boiled3 ,min4 #ai -- #fh4f #aj4j #aj4c #i4a -- 4#f #ege ,edible portion ,max4 #ai -- #gi4i #ae4f #af4h #ad4g -- #a4a #hhj ,avge4 #ai -- #gc4b #ac4b #ad4j #ab4j -- 4#h #gfe ,as purchased -- #aa4b #fe4j #aa4g #ab4d #aj4g -- 4#g #fhj ,hens'1 boiled ,min4 #aa -- #hc4a #aa4f #ab4c -- -- #j4d #bce whites3 ,max4 #aa -- #hg4a #ad4h #ae4d #j4c -- #a4j #bie ,edible portion ,avge4 #aa -- #hf4b #ab4c #ac4j #j4b -- 4#f #bej ,hens'1 boiled ,min4 #aa -- #dh4d #ae4c #ae4e #cb4b -- #a4jafhe yolks3 ,max4 #aa -- #ej4b #af4h #ah4j #cd4d -- #a4dagde ,edible portion ,avge4 #aa -- #di4e #ae4g #af4a #cc4c -- #a4aagje ,,dairy ,,products1 ,,as ,,purchased ,butter -- -- #aa4j #a4j -- #he4j -- #c4jcfje ,buttermilk -- -- #ia4j #c4j -- 4#e #d4h 4#g #afe ,cheese1 ,american1 pale #a -- #ca4f #bh4h -- #ce4i #j4c #c4dbjee ,cheese1 ,american1 red #a -- #bh4h -- #bi4f #ch4c -- #c4ebafe ,cheese1 ,boudon #a -- #ee4b #ae4d -- #bj4h #a4f #g4jaaie ,cheese1 ,california flat #d -- #cd4j #bd4c -- #cc4d #d4e #c4haide ,cheese1 ,cheddar #f -- #bg4d #bg4g -- #cf4h #d4a #d4jbade ,cheese1 ,cheshire #a -- #cg4a #bf4i -- #cj4g #j4i #d4dahaj ,cheese1 cottage ,min4 #b -- #fg4j #af4a -- 4#d #c4g #a4f #dce ,max4 #b -- #gg4j #be4g -- #a4f #d4i #b4j #ehe ,avge4 #b -- #gb4j #bj4i -- #a4j #d4c #a4h #eaj ,cheese1 ,crown brand #a -- #ca4d #e4b -- #eh4j #b4b #c4bbehe cream ,cheese1 ,dutch ,min4 #b -- #bg4f -- #bi4f #af4c -- #h4gabdj ,max4 #b -- #db4g -- #dd4g #ai4j -- #aa4dafcj ,avge4 #b -- #ce4b -- #cg4a #ag4g -- #aj4jadce ,cheese1 ,fromage #a -- #fj4b #ae4i -- #ba4j #a4d #a4eabaj de ,brie ,cheese1 full ,min4 #be -- #bg4j #ag4i -- #bd4e #a4b #b4eagij cream ,max4 #be -- #dd4a #cg4j -- #dd4f #d4j #d4ibdcj ,avge4 #be -- #cd4b #be4i -- #cc4g #b4d #c4haiej ,cheese1 imitation #a -- #cg4i -- #be4i #ca4g -- #d4eahbj full cream1 ,ohio ,cheese1 imitation #a -- #bj4g #cj4a -- #db4g #a4c #e4bbche old ,english ,cheese1 ,limburger #a -- #db4a #bc4j -- #bi4d 4#d #e4aafge ,cheese1 ,min4 #b -- #db4g #ae4a -- #bb4c 4#b #b4cabge ,neuchatel ,max4 #b -- #eg4b #bb4c -- #cb4e #b4i #b4eagij ,avge4 #b -- #ej4j #ah4g -- #bg4d #a4e #b4daecj ,cream -- -- #gd4j #b4e -- #ah4e #d4e 4#e #iaj ,koumiss ,min4 #h -- #hh4h #b4f -- #a4g #e4a 4#d #bae ,max4 #h -- #ij4j #c4j -- #b4d #e4i 4#d #bfe ,avge4 #h -- #hi4c #b4h -- #b4a #e4d 4#d #bdj ,milk1 condensed1 ,min4 #bd -- #ba4f #f4j -- 4#d #dd4d #a4eabgj sweetened ,max4 #bd -- #cg4c #aj4e -- #aj4f #ef4i #b4aafej ,avge4 #bd -- #bf4i #h4h -- #h4c #ed4a #a4iaebj ,milk1 condensed1 ,min4 #f -- #ff4c #h4f -- #g4h #aj4d #a4e #gdj unsweetened1 ,max4 #f -- #fi4f #aj4e -- #aj4d #ab4b #b4a #hce 8evaporated0 ,avge4 #f -- #fh4b #i4f -- #i4c #aa4b #a4g #ghj cream ,milk1 skimmed -- -- #ij4e #c4d -- 4#c #e4a 4#g #agj ,milk1 whole -- -- #hg4j #c4c -- #d4j #e4j #j4g #cbe ,whey -- -- #ic4j #a4j -- 4#c #e4j 4#g #abe ,a ,number of analyses ,f ,fat ,b ,refuse ,g ,total carbohydrates ,c ,water ,h ,ash ,d ,protein ,n#f4be ,j ,fuel value per pound ,e ,protein by difference ,food ,materials4 ,a ,b ,c ,d ,e ,f ,g ,h ,j ,,vegetable ,,food4 --,,flours1 ,,meals1 ,,etc4 ,barley1 granulated #a -- #aj4i #g4e #j4i #gi4h #j4g #j4iaffj ,barley meal ,min4 #c -- #i4i #i4j #a4e #gj4d #e4i #a4faece and flour ,max4 #c -- #ac4f #ab4g #c4b #gd4e #g4j #c4hafhj ,avge4 #c -- #aa4i #aj4e #b4b #gb4h #f4e #b4fafdj ,barley1 pearled ,min4 #c -- #i4h #g4j 4#g #gg4c -- 4#fafce ,max4 #c -- #ab4i #aj4a #a4e #gh4a -- #a4fafge ,avge4 #c -- #aa4e #h4e #a4a #gg4h 4#c #a4aafej ,buckwheat flour ,min4 #ag -- #aa4b #c4i 4#e #ga4f 4#b 4#eaefj ,max4 #ag -- #ag4f #aj4d #b4c #ha4e 4#g #a4hafej ,avge4 #ag -- #ac4f #f4d #a4b #gg4i 4#d 4#iafbj ,corn flour ,min4 #c -- #ab4j #e4i #a4j #gf4i 4#f 4#eafcj ,max4 #c -- #ac4j #h4e #a4h #gi4f #a4b 4#haffe ,avge4 #c -- #ab4f #g4a #a4c #gh4d 4#i 4#fafde ,corn meal1 ,min4 #ai -- #h4h #f4g #a4j #fh4d -- 4#eaeej granular ,max4 #ai -- #ag4i #aa4e #e4c #hj4f -- #a4iagbj ,avge4 #ai -- #ab4e #i4b #a4i #ge4d #a4j #a4jafee ,corn meal1 ,min4 #g -- #aj4i #g4h #d4e #ga4i -- #a4bagbj unbolted3 ,max4 #g -- #ab4d #i4c #e4b #ge4d -- #a4dagdj ,edible portion ,avge4 #g -- #aa4f #h4d #d4g #gd4j -- #a4cagcj ,as purchased ,min4 #g #d4b #i4b #f4e #c4e #ee4g -- #a4jacje ,max4 #g #bd4a #aj4h #h4j #d4e #gb4b -- #a4cafgj ,avge4 #g #aj4i #aj4c #g4e #d4b #fe4i -- #a4baede ,pop corn ,min4 #b -- #d4a #aj4c #d4g #gh4f #a4c #a4cahgj ,max4 #b -- #d4d #aa4a #e4d #gh4g #a4d #a4dahhj ,avge4 #b -- #d4c #aj4g #e4j #gh4g #a4d #a4cahge ,oatmeal ,min4 #af -- #b4j #ab4i #f4j #fc4h 4#f #a4eahaj ,max4 #af -- #h4h #bj4h #h4h #gj4b #a4b #b4bahge ,avge4 #af -- #g4c #af4a #g4b #fg4e 4#i #a4iahfj ,oatmeal1 boiled #a -- #hd4e #b4h 4#e #aa4e -- 4#g #bhe ,oatmeal gruel ,min4 #b -- #hg4e #j4i #j4b #b4i -- #j4c #hj ,max4 #b -- #ie4g #a4f 4#e #i4f -- 4#h #bcj ,avge4 #b -- #ia4f #a4b 4#d #f4c -- 4#e #aee ,oatmeal water ,min4 #b -- #id4j 4#d 4#a #a4c -- 4#a #ce ,max4 #b -- #ih4a 4#i 4#a #d4e -- 4#e #aje ,avge4 #b -- #if4j 4#g 4#a #b4i -- 4#c #gj ,oats1 other ,min4 #bj -- #e4e #ac4f #e4f #fb4h #a4b #a4fagee preparations3 ,max4 #bj -- #aa4b #ai4a #h4h #gj4h #a4d #d4gahhe ,rolled oats ,avge4 #bj -- #g4g #af4g #g4c #ff4b #b4c #b4aahej ,miscellaneous ,min4 #bf -- #f4d #ac4g #f4a #fc4i 4#f #a4cahcj ,max4 #bf -- #i4b #ah4d #h4b #gj4e #a4g #a4iahij ,avge4 #bf -- #g4i #af4c #g4c #ff4h 4#i #a4gahee ,all analyses1 #df -- #g4h #af4e #g4c #ff4e #a4j #a4iahej average ,rice ,min4 #ba -- #i4a #e4i 4#a #ge4d 4#a 4#bafjj ,max4 #ba -- #ad4j #aa4c 4#g #ha4i 4#d 4#eafij ,avge4 #ba -- #ab4c #h4j 4#c #gi4j 4#b 4#dafcj ,rice1 boiled ,min4 #c -- #eb4g #a4f -- #ae4e -- 4#a #ccj ,max4 #c -- #hb4g #e4j 4#a #da4i -- 4#c #hge ,avge4 #c -- #gb4e #b4h 4#a #bd4d -- 4#b #eaj ,rice1 flaked ,min4 #b -- #i4d #g4e 4#c #ha4d 4#a 4#cafhj ,max4 #b -- #i4g #h4c 4#e #hb4b 4#b 4#dafij ,avge4 #b -- #i4e #g4i 4#d #ha4i 4#b 4#cafhe ,rice flour ,min4 #d -- #c4g #d4g #a4g #eh4c #i4a #f4fafce ,max4 #d -- #aj4i #ab4j #aj4d #gi4b #bh4c #aj4gagfe ,avge4 #d -- #h4e #h4f #f4a #fh4j #af4a #h4hafhj ,rye flour ,min4 #h -- #aa4i #d4i 4#b #gg4f 4#d 4#fafae ,max4 #h -- #ac4f #h4h #a4c #hj4b 4#e 4#iafej ,avge4 #h -- #ab4i #f4h 4#i #gh4g 4#d 4#gafcj ,rye meal #a -- #aa4d #ac4f #b4j #ga4e #a4h #a4eaffe ,wheat flour1 ,min4 #c -- #ab4d #g4b #a4b #gc4i -- 4#daeij ,california ,max4 #c -- #ae4f #h4h #a4f #gg4h -- 4#eaffj fine ,avge4 #c -- #ac4h #g4i #a4d #gf4d -- 4#eafbe ,wheat flour1 ,min4 #i -- #f4d #ab4b #a4e #fi4e 4#e 4#fafce entire wheat ,max4 #i -- #ac4a #ad4f #b4a #gg4j #a4b #a4eagfj ,avge4 #i -- #aa4d #ac4h #a4i #ga4i 4#i #a4jafge ,wheat flour1 ,min4 #e -- #aj4e #ab4h #a4a #fi4f -- 4#eafce gluten ,max4 #e -- #ac4j #ae4j #b4d #gb4h 4#f #a4cafij ,avge4 #e -- #ab4j #ad4b #a4h #ga4a 4#f 4#iafhe ,wheat flour1 ,min4 #ac -- #i4i #h4e #a4e #ff4j #a4h #a4jafae ,graham ,max4 #ac -- #ac4g #ag4g #c4f #ge4h #b4j #b4gagaj ,avge4 #ac -- #aa4c #ac4c #b4b #ga4d #a4i #a4hafgj ,wheat flour1 ,min4 #bi -- #h4j #h4j 4#f #fg4d 4#d #a4eaeej prepared ,max4 #bi -- #ac4j #ac4c #b4b #gh4f 4#e #g4aagcj 7self-raising7 ,avge4 #bi -- #aj4h #aj4b #a4b #gc4j 4#d #d4hafjj ,a ,number of analyses ,f ,fat ,b ,refuse ,g ,total carbohydrates ,c ,water ,h ,ash ,d ,protein ,n#f4be ,j ,fuel value per pound ,e ,protein by difference ,food ,materials4 ,a ,b ,c ,d ,e ,f ,g ,h ,j ,,vegetables4 ,beans1 dried1 ,min4 #aa -- #i4f #ai4i #a4d #eg4b #c4b #b4gaedj as purchased ,max4 #aa -- #ae4e #bf4f #c4a #fc4e #g4b #d4dafij ,avge4 #aa -- #ab4f #bb4e #a4h #ei4f #d4d #c4eafje ,beans1 frijoles ,min4 #d -- #f4c #bj4i #a4j #fj4g -- #d4jafbe 7,n4 ,mexico71 ,max4 #d -- #i4i #bd4d #a4e #ff4i -- #d4dafie as puchsd4 ,avge4 #d -- #g4e #ba4i #a4c #fe4a -- #d4bafge ,beans1 ,lima1 ,min4 #d -- #h4c #ab4h 4#f #fa4f -- #c4fafjj dried1 ,max4 #d -- #ab4b #bd4e #a4i #gj4a -- #d4gafde as purchased ,avge4 #d -- #aj4d #ah4a #a4e #fe4i -- #d4aafbe ,lentils1 dried1 ,min4 #c -- #f4d #bd4e 4#g #eh4f -- #c4baeie as purchased ,max4 #c -- #aj4g #bf4f #a4e #ei4h -- #h4fafce ,avge4 #c -- #h4d #be4g #a4j #ei4b -- #e4gafbj ,peas1 dried1 ,min4 #h -- #f4i #bj4d 4#h #eh4j #a4b #b4baegj as purchased ,max4 #h -- #ae4j #bh4j #a4c #fg4d #g4i #d4cafgj ,avge4 #h -- #i4e #bd4f #a4j #fb4j #d4e #b4iafee ,cowpeas1 dried1 ,min4 #ac -- #aj4j #ai4c #a4a #ec4a #c4d #b4iadej as purchased ,max4 #ac -- #bj4i #bc4j #a4f #fe4d #e4j #c4hafej ,avge4 #ac -- #ac4j #ba4d #a4d #fj4h #d4a #c4daeij ,potatoes1 ,min4 #acf -- #fg4h #a4a -- #ac4e #j4b #j4e #bhe raw or fresh3 ,max4 #acf -- #hd4j #c4j #j4b #bg4d 4#i #a4i #egj ,edible ptn4 ,avge4 #acf -- #gh4c #b4b 4#a #ah4d 4#d #a4j #che ,as purchased -- #bj4j #fb4f #a4h 4#a #ad4g -- 4#h #caj ,potatoes1 ,min4 #c -- #d4h #g4c 4#d #gi4e -- #b4gafdj evaporated1 ,max4 #c -- #h4g #i4e 4#d #hb4b -- #c4fagbe as purchased ,avge4 #c -- #g4a #h4e 4#d #hj4i -- #c4aafhj ,potatoes1 ,min4 #aa -- #fi4g #a4h 4#j #af4a -- 4#g #cdj cooked1 boiled1 ,max4 #aa -- #ha4j #c4a 4#d #bf4e -- #a4d #ede as puchsd4 ,avge4 #aa -- #ge4e #b4e 4#a #bj4i 4#f #a4j #ddj ,,fruits1 ,,berries1 ,,etc41 ,,fresh4 ,apples3 ,edible ,min4 #bi -- #gg4c 4#a 4#a #h4h #j4i 4#b #age portion ,max4 #bi -- #ij4i 4#h #a4d #ba4c #a4d 4#f #dbj ,avge4 #bi -- #hd4f 4#d 4#e #ad4b #a4b 4#c #bij ,as purchased -- #be4j #fc4c 4#c 4#c #aj4h -- 4#c #bbj ,apricots3 ,edible portion1 average #aa -- #he4j #a4a -- #ac4d -- 4#e #bgj ,as purchased -- #f4j #gi4i #a4j -- #ab4f -- 4#e #bee ,bananas1 yellow ,min4 #f -- #ff4c #a4j 4#j #af4c -- 4#e #ccj ,edible portion ,max4 #f -- #ha4f #a4f #a4d #bi4h -- #a4a #fdj ,avge4 #f -- #ge4c #a4c 4#f #bb4j #a4j 4#h #dfj ,as purchased -- #ce4j #dh4i 4#h 4#d #ad4c -- 4#f #cjj ,blackberries1 ,min4 #i -- #gh4d 4#i 4#e #g4e -- 4#d #bde as purchased ,max4 #i -- #hh4i #a4e #b4i #af4g -- 4#i #dee ,avge4 #i -- #hf4c #a4c #a4j #aj4i #b4e 4#e #bgj ,cherries3 ,min4 #af -- #gf4i 4#g 4#h #aa4d -- 4#e #hbj ,edible portion ,max4 #af -- #hf4a #a4a 4#h #bj4f -- #a4j #dcj ,avge4 #af -- #hj4i #a4j 4#h #af4g 4#b 4#f #cfe ,as purchased -- #e4j #gf4h 4#i 4#h #ae4i -- 4#f #cde ,cranberries1 ,min4 #c -- #hg4f 4#d 4#d #i4c #a4b 4#b #bjj as purchased ,max4 #c -- #hi4e 4#e 4#i #aj4i #a4g 4#b #bde ,avge4 #c -- #hh4i 4#d 4#f #i4i #a4e 4#b #bae ,currants1 as purchased #a -- #he4j #a4e -- #ab4h -- 4#g #bfe ,figs1 fresh1 as #bh -- #gi4a #a4e -- #ah4h -- 4#f #chj purchased1 average ,grapes3 ,edible portion1 avge #e -- #gg4d #a4c #a4f #ai4b #d4c 4#e #dej ,as purchased -- #be4j #eh4j #a4j #a4b #ad4d -- 4#d #cce ,huckleberries3 #a -- #ha4i 4#f 4#f #af4f -- 4#c #cde ,edible portion ,blueberries1 ,min4 #c -- #hd4i #j4d #j4d #ab4b -- #j4b #bfj as purchased ,max4 #c -- #hf4d 4#h 4#i #ac4h -- 4#e #bhj ,avge4 #c -- #he4f 4#f 4#f #ab4h -- 4#d #bge ,cherries1 as purchased #a -- #gg4b #a4a 4#a #ba4a -- 4#e #dae ,cherry jelly3 #ast quality1 #a -- #ba4j #a4a -- #gg4b #bnd quality1 #a -- #ch4d #a4b -- #ei4h -- 4#faace as purchased ,figs1 stewed1 #a -- #ef4e #a4b 4#c #dj4i -- #a4a #ghe as purchased ,grape butter1 #a -- #cf4g #a4b 4#a #eh4e -- #c4eaaae as purchased ,marmalade 7orange #a -- #ad4e 4#f 4#a #hd4e -- 4#caehe peel71 as purchased ,peaches1 ,min4 #c -- #ha4d 4#e -- #e4c -- 4#c #aae as purchased ,max4 #c -- #ic4g 4#i 4#b #ag4c -- 4#d #cdj ,avge4 #c -- #hh4a 4#g 4#a #aj4h -- 4#c #bbj ,pears1 ,min4 #d -- #gi4f -- 4#a #ae4f -- 4#b #cjj as purchased ,max4 #d -- #hc4f 4#e 4#i #ai4e -- 4#c #djj ,avge4 #d -- #ha4a 4#c 4#c #ah4j -- 4#c #cee ,a ,number of analyses ,f ,fat ,b ,refuse ,g ,total carbohydrates ,c ,water ,h ,ash ,d ,protein ,n#f4be ,j ,fuel value per pound ,e ,protein by difference ,food ,materials4 ,a ,b ,c ,d ,e ,f ,g ,h ,j ,pineapples1 as purchased #a -- #fa4h 4#d 4#g #cf4d -- 4#g #gae ,prune sauce1 as purchased #a -- #gf4f 4#e 4#a #bb4c -- 4#e #dhj ,strawberries1 stewed1 as purchased #a -- #gd4h 4#g -- #bd4j -- 4#e #dfj ,tomato preserves1 as purchased #a -- #dj4i 4#g 4#a #eg4f -- 4#gajij ,,nuts4 ,almonds3 ,min4 #aa -- #b4j #af4f #dh4i #ab4h #a4f #a4fbhgj ,edible portion ,max4 #aa -- #e4c #be4c #fj4j #ba4d #b4e #b4ecade ,avge4 #aa -- #d4h #ba4j #ed4i #ag4c #b4j #b4jcjcj ,as purchased -- #de4j #b4g #aa4e #cj4b #i4e -- #a4aaffj ,beechnuts3 ,edible portion1 #a -- #d4j #ba4i #eg4d #ac4b -- #c4ecjge ,as purchased #a #dj4h #b4c #ac4j #cd4j #g4h -- #b4aahbj 8,biotes0 7acorns73 ,edible portion #a -- #d4a #h4a #cg4d #dh4j -- #b4dbfbj ,as purchased #a #ce4f #b4f #e4b #bd4a #cj4i -- #a4fafij ,brazil nuts3 ,edible portion #a -- #e4c #ag4j #ff4h #g4j -- #c4icbfe ,as purchased #a #di4f #b4f #h4f #cc4g #c4e -- #b4jafee ,butternuts3 ,edible portion #a -- #d4d #bg4i #fa4b #c4e -- #b4icafe ,as purchased #a #hf4d 4#f #c4h #h4c 4#e -- 4#d #dcj ,chestnuts1 fresh3 ,edible portion ,min4 #i -- #bi4b #d4a #b4j #cf4i #a4d 4#g #hie ,max4 #i -- #ec4h #h4j #aj4h #ed4j #b4e #a4hadhj ,avge4 #i -- #de4j #f4b #e4d #db4a #a4h #a4caabe ,as purchased #i #af4j #cg4h #e4b #d4e #ce4d -- #a4a #ide ,chestnuts1 dried3 ,edible portion ,min4 #h -- #d4h #h4b #c4i #fe4g #b4d #a4eahae ,max4 #h -- #f4f #ac4e #ae4c #hj4c #c4j #b4ibjhe ,avge4 #h -- #e4i #aj4g #g4j #gd4b #b4g #b4bahge ,as purchased #h #bd4j #d4e #h4a #e4c #ef4d -- #a4gadbe ,cocoanuts3 ,edible portion #a -- #ad4a #e4g #ej4f #bg4i -- #a4gbgfj ,as purchased #a #dh4h #g4b #b4i #be4i #ad4c -- 4#iadac ,cocoanut without milk1 as purchased #a #cg4c #h4i #c4f #ca4g #ag4e -- #a4jagcj ,cocoanut milk as purchased #a -- #ib4g 4#d #a4e #d4f -- 4#h #aee ,cocoanut1 prepared1 as purchased ,min4 #b -- #b4h #f4j #ea4j #bd4a -- #a4bbiij ,max4 #b -- #d4c #f4e #fc4g #ci4j -- #a4dcbfj ,avge4 #b -- #c4e #f4c #eg4d #ca4e -- #a4ccabe ,filberts3 ,edible portion #a -- #c4g #ae4f #fe4c #ac4j -- #b4dcbij ,as purchased #a #eb4a #a4h #g4e #ca4c #f4b -- #a4aaege ,hickory nuts3 ,edible portion #a -- #c4g #ae4d #fg4d #aa4d -- #b4accde ,as purchased #a #fb4b #a4d #e4h #be4e #d4c -- 4#habfe ,lichi nuts3 ,edible portion #a -- #ag4i #b4i 4#b #gg4e -- #a4eaeje ,as purchased #a #da4f #aj4e #a4g 4#a #de4b -- 4#i #hge ,peanuts3 ,min4 #d -- #d4i #ai4e #cb4c #ae4c #b4j #a4ibdae ,edible ,portion ,max4 #d -- #ac4b #bi4a #dh4h #dj4d #c4j #b4dbhhe ,avge4 #d -- #i4b #be4h #ch4f #bd4d #b4e #b4jbefj ,as purchased -- #bd4e #f4i #ai4e #bi4a #ah4e -- #a4eaice ,peanut butter1 as purchased #b -- #b4a #bi4c #df4e #ag4a -- #f4jbhbe ,pecans1 polished3 ,edible portion #a -- #c4j #aa4j #ga4b #ac4c -- #a4ecdee ,as purchased #a #ec4b #a4d #e4b #cc4c #f4b -- 4#gafbj ,pecans1 unpolished3 ,edible portion #a -- #b4g #i4f #gj4e #ae4c -- #a4icdce ,as purchased #a #df4c #a4e #e4a #cg4i #h4b -- #a4jahdf ,pine nuts3 ,pignolias1 edible portion #a -- #f4d #cc4i #di4d #f4i -- #c4dbhde ,pinjones3 ,edible portion #a -- #c4h #f4e #fj4g #bf4b -- #b4hcagj ,as purchased #a #da4g #b4b #c4h #ce4d #ae4c -- #a4fahej ,pion3 ,edible portion #a -- #c4d #ad4f #fa4i #ag4c -- #b4hcbje ,as purchased #a #dj4f #b4j #h4g #cf4h #aj4b -- #a4gaije ,sabine pine nut3 ,edible portion #a -- #e4a #bh4a #ec4g #h4d -- #d4gbide ,as purchased #a #gg4j #a4b #f4e #ab4c #a4i -- #a4a #fge ,pistachios3 #ast quality1 shelled1 edible portion #a -- #d4b #bb4c #ed4j #af4c -- #c4bbiie #bnd quality1 shelled1 edible ptn4 #a -- #d4c #bb4h #ed4i #ad4i -- #c4jcjbj ,walnuts1 ,california3 ,edible portion -- #b4e #ah4d #fd4d #ac4j #a4d #a4gccjj ,as purchased #a #gc4a 4#g #d4i #ag4c #c4e -- 4#e #hhe ,walnuts1 ,california1 black3 ,min4 #b -- #b4e #bd4i #ed4g #g4d #a4f #a4hcjgj ,edible ,max4 #b -- #b4e #cj4c #eg4h #af4a #a4h #b4jcadj portion ,avge4 #b -- #b4e #bg4f #ef4c #aa4g #a4g #a4icaje ,as purchased -- #gd4a 4#f #g4b #ad4f #c4j -- 4#e #hje ,walnuts1 ,california1 soft shell3 ,min4 #d -- #b4e #ad4c #fj4j #ad4e #a4d #a4bcaie ,edible ,max4 #d -- #b4e #bj4d #fg4j #ai4a #c4b #a4fccgj portion ,avge4 #d -- #b4e #af4f #fc4d #af4a #b4f #a4dcbhe ,as purchased -- #eh4a #a4j #f4i #bf4f #f4h -- 4#facge 8,malted nuts10 as purchased #a -- #b4f #bc4g #bg4f #dc4i -- #b4bbbdj ,a ,number of analyses ,f ,fat ,b ,refuse ,g ,total carbohydrates ,c ,water ,h ,ash ,d ,protein ,n#f4be ,j ,fuel value per pound ,e ,protein by difference ,food ,materials4 ,a ,b ,c ,d ,e ,f ,g ,h ,j ,,miscellaneous4 ,chocolate1 ,min4 #b -- #a4e #ab4e #dg4a #bf4h -- #a4abgbj as purchased ,max4 #b -- #aj4c #ac4d #ej4b #cc4h -- #c4cbiie ,avge4 #b -- #e4i #ab4i #dh4g #cj4c -- #b4bbhfj ,cocoa1 ,min4 #c -- #c4b #bj4f #bg4a #ce4c -- #e4dbbce as purchased ,max4 #c -- #e4d #bb4g #ca4e #dj4f -- #h4ibcgj ,avge4 #c -- #d4f #ba4f #bh4i #cg4g -- #g4bbcbj ,cereal coffee infusion 7#a part boiled in #bj parts water7 #e -- #ih4b #j4b -- #a4d -- #j4b #cj ,yeast1 compressed1 as purchased #a -- #fe4a #aa4g 4#d #ba4j -- #a4h #fbe ,,unclassified ,,food ,,materials4 ,,animal ,,and ,,vegetable4 ,soups1 home-made4 ,beef soup1 ,min4 #b -- #ib4c #b4g -- #j4c -- #a4a #aaj as purchased ,max4 #b -- #ic4e #f4b -- 4#e #b4b #a4b #acj ,avge4 #b -- #ib4i #d4d -- 4#d #a4a #a4b #abj ,bean soup1 as purchased #a -- #hd4c #c4b -- #a4d #i4d #a4g #bie ,chicken soup1 as purchased #a -- #hd4c #aj4e -- 4#h #b4d #b4j #bge ,clam chowder1 ,min4 #b -- #ha4f 4#g -- 4#e #b4e 4#f #hj as purchased ,max4 #b -- #ie4g #b4i -- #a4a #aa4j #c4d #cje ,avge4 #b -- #hh4g #a4h -- 4#h #f4g #b4j #aie ,meat stew1 ,min4 #e -- #hb4f #c4g -- #b4j #d4c #a4j #bee as purchased ,max4 #e -- #hg4f #e4f -- #f4d #g4i #a4c #dde ,avge4 #e -- #hd4e #d4f -- #d4c #e4e #a4a #cgj ,in the above selections from ,atwater and ,bryant's tables1 ,i have chosen1 in every case1 the best parts or cuts of the meat1 and those meats which are supposedly most nutritious1 to balance against my selected list of vegetables1 etc4--containing the highest percentage of protein4 ,if the tables be examined carefully1 the following astonishing facts will be brought to light3--,that while in lean ribs of beef 7considering only the edible portion7 we find that the protein percentage is but #ai4f1 with a fuel value per pound of #hgj2 that while cooked mutton contains a protein percentage of #be4j1 with a fuel value of #adbj cal4 per pound1 almonds 7nuts7 contain a protein percentage of #ba4j1 with a fuel value of #cjcj6 ,again1 we find a protein percentage of #bg4i1 with a fuel value of #cafe for butter-nuts2 a protein percentage of #be4h1 with a fuel value of #befj for peanuts2 a protein value of #bg4f and a fuel value of #caje for black walnuts2 and a protein value of #af4f and a fuel value of #cbhe for ,california walnuts 7to mention but a few instances74 ,the protein percentage of ribs of beef is but #ag4h6 ,even cocoa1 as purchased1 contains a far greater protein percentage and a higher fuel value than the choicest portions of almost all meats--for it contains a protein percentage of #ba4f and a fuel value of #bcbj6 ,this is to be compared1 be it observed1 with1 say1 a protein percentage of #ag4h and a fuel value of #accj for ribs of beef--this being the average for all analyses4 ,many meats fall far below beef and mutton1 which have been cited as standard and sample meats--while only the lean and edible portions have been used for purposes of calculation4 ,were we to compare the protein percentages and fuel values of other meats1 and especially game and fish1 we should find that they fall far below1 not only nuts1 but also grains and the legumes1 in both protein percentage and fuel values4 ,for instance1 we find that fricasseed chicken1 taking the edible portion only1 contains a protein percentage of #ag4f and a fuel value per pound of but #hhe2 that the edible portion of bass contains but #ah4f protein1 with a fuel value of #dfe2 that cod contains but #af4e protein percentage1 with a fuel value of #cbe1 as against a protein percentage of #bb4e with a fuel value of #afjj for dried beans--against a protein percentage of #be4g1 and a fuel value of #afbj of dried lentils1 and as against #bd4f protein percentage1 and a fuel value of #afee for dried peas6 ,the comparison is astonishing4 ,even evaporated potatoes contain an average of #h4e protein percentage1 with a fuel value of #afhj1 as against a protein percentage of #f4b with a fuel value of #bce for oysters2 and a protein percentage of #d4f1 with a fuel value of #aej for mussels6 ,hens' eggs contain a large proportionate percentage of protein2 the average being #ac4d1 with a fuel value of #gbj2 but this must be balanced against a protein percentage of #bh4h for ,american cheese1 with a fuel value of #bjee2 or a protein percentage of #be4i with a fuel value of #aiej for cream cheese4 ,as against the figures just quoted1 let me cite two or three analyses of meat soups1 which have frequently been administered to invalids under the idea that they are 8strengthening0 and 8heating0--thus supporting or maintaining the temperature and the energy of the sick person4 ,apart from the fundamental error contained in this theory--that we do derive our strength and the heat of the body from the food eaten 7which ,i have endeavoured to prove incorrect in my 8,vitality1 ,fasting and ,nutrition10 pp4 #bbe-cjc2 #ccb-cej2 #ddh-dei2 etc471 there is the direct evidence afforded by the chemical analysis of these articles of diet4 ,as opposed to an average of more than #bj4j protein percentage1 and a fuel value averaging more than #afjj calories1 we find for beef soup1 as purchased1 a protein percentage of #c4b and a fuel value of #bie2 a protein percentage of #a4h1 and a fuel value of #aie1 for clam chowder2 and a protein percentage of #d4f and a fuel value of #cgj for ordinary meat stew6 ,quite apart1 therefore1 from the argument based upon the fact that all meat juices and extracts contain1 in addition to the nutritious principles1 a large amount of poisonous or toxic material1 we have here direct evidence of the fact that these meat soups1 so generally administered to invalids1 are totally lacking both in high protein value and in fuel value2 and when we consider that1 in addition to all this1 they contain a large amount of poisonous matter in solution1 it will be seen how false is the doctrine of administering soups of this character to patients1 under the impression that we are helping them to sustain their bodily heat1 their energies and their strength6 ,let us now make another short list of comparisons4 ,fresh ham1 medium fat1 average edible portion1 contains #ae4c protein percentage1 with a fuel value of #aeje2 dried cow peas1 on the other hand1 have a protein percentage of #ba4d1 with a fuel value of #aeij4 ,leg of veal averages a protein percentage of #bj4g1 with a fuel value of #fgj2 as against a protein percentage of #ah4a1 and a fuel value of #afbe for lima beans2 leg of lamb1 medium fat1 edible portion only1 averages #ai4b protein percentage1 with a fuel value of #ajee2 compared with a protein percentage of #cc4i and a fuel value of #bhde for pignolia-nuts4 ,again1 we compare a protein percentage of #bc4i1 and a fuel value of #hge1 for sirloin steak1 with a protein percentage of #bi4c1 and a fuel value of #bhbe for pea-nut butter1 as purchased6 ,if we compare all the analyses of loin of beef1 we find the average for the edible portion to be #ai4j protein percentage1 and a fuel value of #aaee2 while the protein percentage of this same article of diet1 as purchased1 would be but #af4d1 with a fuel value of #ajbj1 as against a protein percentage of #bh4a1 and a fuel value of #bide for ,sabine pine-nuts2 even 8malted nuts0 contain a protein percentage of #bb4g1 with a fuel value of #bbdj--this being far ahead of all but a few meats4 ,and many of the grains are equal1 both in protein percentage and in fuel value1 to many of the best meats4 ,thus1 rolled oats contain a protein percentage of #af4g1 and a fuel value of #ahej2 gluten wheat flour1 a protein percentage of #ad4b1 with a fuel value of #affe2 while1 turning to the vegetables1 we find a protein percentage of more than #bj per cent4 7often running up as high as #be7 and a fuel value averaging #afjj calories per pound1 for all the bean and pea family4 ,practically all the nuts contain a far larger percentage of protein than any meats1 while even such articles of food as chocolate and yeast1 contain an equal amount 7#ab4i and #aa4g76 ,it will be seen from the above tables1 therefore1 that so far as protein is concerned1 the same amount may be extracted from an equal amount of other foods1 and even a far greater amount of protein from a lesser quantity of other foods4 ,this being the case1 it becomes obvious how absurd it is to talk of the necessity of meat as an article of diet1 because of the large amount of protein it contains4 ,but since1 as we have seen1 the chief object 7if not the only one7 for our eating meat at all is to obtain this protein in what has always been thought to be a 8readily digestible and condensed0 form1 it will be seen that there is no basis whatever for this belief1 and that it is1 in fact1 totally disproved by the direct evidence in the case4 ,we can obtain all the protein we need from an equal or lesser quantity of food of non-animal origin4 ,let us now briefly examine the other constituents of food1 in order to see if the requisite amount of fats1 carbohydrates1 salts1 etc41 are supplied4 ,as before stated1 our chief reason for eating meat at all is that it is supposed to contain a larger percentage of protein than any other article of diet2 but we have seen that this is not the case4 ,it is generally conceded by all those who defend a 8mixed10 or partly flesh diet1 that vegetable foods and fruits will supply all the fats and carbohydrates needed by the system--the percentage of protein being always the point in dispute4 ,however1 in order to make this perfectly plain to the reader1 ,i shall adduce a few examples of the various food-stuffs1 in order that it can be seen at once that all these other constituents of food are likewise contained1 in far greater quantities than they are in meat1 in almost all other articles of diet4 ,a few examples will render this clear4 ,first of all1 let us take the fats4 ,in the edible portion of very fat beef we have a percentage of #cb4c and #bg4f per cent4 fat on the edible portion of fat loin of beef4 ,we find a percentage of #ce4f fat on fat ribs of beef4 ,but when beef is cooked1 as it must be before eating1 we find the amount of this fat greatly reduced4 ,thus sirloin steak contains but #aj4b per cent4 of fat2 the edible portion of tenderloin averages #bj4d per cent42 roast beef averages #bh4f per cent42 veal contains an average of but #g4g per cent41 for the edible portion2 fat leg of lamb1 edible portion1 #bg4d per cent42 but when it is cooked1 there is here1 as in all other cases1 a great reduction in the percentage of fat--there remaining but #ab4g per cent4 in roast leg of lamb4 ,the percentage in mutton is somewhat higher1 being #bb4f per cent41 as cooked4 ,ham1 of course1 contains a large amount of fat2 fresh ham1 edible portions1 medium fat1 averaging #bh4i per cent41 the total average for fresh ham being #cc4d per cent4 ,when ham is cooked1 however1 there is the invariable reduction in the percentage1 being especially noticeable in this case--the average of luncheon ham1 cooked1 being but #ba4j per cent4 ,poultry and game contain a smaller percentage of fat than most meats4 ,capon1 chicken1 and roast turkey average from #aj per cent4 to #aa per cent4 in fat4 ,all fresh fish and shellfish contain very much less fat1 from #a per cent4 to #b per cent4 on the average4 ,eggs contain about half the percentage contained in meat1 as a rule1 the average being #aj4e per cent4 for the edible portion4 ,there is a great disproportion1 however1 between the white and the yolk of the egg2 there being but 4#b per cent4 of fat in the edible portion of the white1 while #cc4c per cent4 of the edible portion of the yolk is fat4 ,now1 when we turn to dairy products and to the vegetable kingdom for our fats1 we find that a very large amount of fat is contained in a number of articles of diet--far greater than in any of the fattest meats4 ,thus1 butter contains #he per cent4 fat2 ,american cheese1 #ch4c per cent4 fat2 ,california cheese1 #cc4d per cent4 fat2 cheddar cheese1 #cf4h per cent42 cream cheese1 #eh4j per cent42 full cream cheese averages #cc4g per cent42 old ,english cheese1 #db4g per cent42 etc4 ,cream1 on the other hand1 contains less than we should suppose1 being but #ah4e per cent4 fat1 and milk only #d4j per cent4 fat4 ,our great source of fats1 however--leaving out all dairy products1 which1 it might be claimed1 are indirectly derived from the animal kingdom--is nuts4 ,the great value of these articles of food will become apparent to us when we see that not only are they at the head of the list in protein percentage and in fuel value1 but also in the percentage of their fats4 ,thus we find almonds average #ed4i per cent4 fat2 beech-nuts1 edible portion1 #eg4d per cent42 ,brazil-nuts1 edible portion1 #ff4h per cent4 fat2 butter-nuts1 #fa4b per cent4 fat2 cocoanuts1 #ej4f per cent4 fat2 filberts1 #fe4c per cent42 hickory-nuts1 #fg4d per cent42 peanuts1 #ch4f per cent42 pea-nut butter1 #df4e per cent42 pecans1 #ga4b per cent42 pine-nuts1 #fj4g per cent42 ,california walnuts1 #fd4d per cent42 black ,california walnuts1 #ec4c per cent42 soft-shell walnuts1 #fc4d per cent4 ,chocolate also contains #dh4g per cent4 fat4 ,if now we compare with these figures those 8highly nutritious0 invalid foods1 meat soups1 etc41 we find the fat percentages to run as follows3--,beef soup1 4#d per cent4 fat2 chicken1 4#h per cent42 clam chowder1 4#h per cent42 and meat stew1 averaging #d4c per cent4 fat4 ,let us now compare the relative percentages of carbohydrates4 ,in the majority of meats these are so very low that it might almost be said they contain no carbohydrates at all4 ,in the above tables from ,atwater and ,bryant's analysis1 it will be seen that no figures at all appear in the column for carbohydrate percentages4 ,with the single exception of tripe1 which contains an average of 4#b per cent41 no mention is made of a percentage of carbohydrates in any of the meats4 ,hens' eggs also contain practically none4 ,poultry and game1 when cooked1 average from #b per cent4 to #e per cent42 fish contain practically none1 while shellfish range from #a per cent4 to #c per cent4 ,this is all the carbohydrates that the animal kingdom affords us6 ,turning now to dairy products1 we find that various cheeses furnish from #b per cent4 to #d per cent4 carbohydrates2 milk averages #e per cent41 but condensed1 unsweetened milk1 or evaporated cream1 average #aa4b per cent4 ,it will be seen1 therefore1 that dairy products1 coming as they do1 indirectly from the animal kingdom1 furnish a comparatively small percentage of carbohydrates4 ,let us now turn to the vegetable kingdom1 including the grains1 and see the relative percentage obtained from them4 ,taking first the flours and the meals1 we find3 barley1 granulated1 contains #gi4h per cent4 carbohydrates2 buckwheat flour1 #gg4i per cent42 corn flour1 #gh4d per cent42 corn meal1 #ge4d per cent42 oat meal1 #fg4e per cent42 rolled oats1 average #ff4b per cent42 rice1 average #gi per cent42 flaked rice1 #ha4i per cent42 entire wheat flour1 #ga4i per cent42 dried beans1 #ei4f per cent42 beans1 frijoles1 #fe4a per cent42 lima beans1 #fe4i per cent42 dried peas1 #fb4j per cent42 cow peas1 #fj4h per cent42 potatoes1 #ah4d per cent42 evaporated potatoes1 #hj4i per cent4 ,turning to fruits1 we find that some of them contain quite a large percentage of carbohydrates--from #aj per cent41 in the case of blackberries1 cranberries and peaches1 to #bb per cent4 in the case of bananas4 ,other fruits in their fresh condition range between these4 ,certain nuts also contain a large percentage of carbohydrates4 ,thus1 almonds contain an average of #ag4c per cent42 chestnuts1 an average of #db4a per cent42 dried chestnuts1 #gd4b per cent42 cocoanuts1 #bg4i per cent42 ,lichi-nuts1 #gg4e per cent42 peanuts1 average1 #bd4d per cent42 malted nuts1 #dc4i per cent4 ,chocolate also contains #cj4c per cent42 cocoa averages #cg4g per cent42 and yeast1 #ba per cent4 ,again in comparing with these figures our 8nourishing invalid's food10 beef soups1 etc41 we find that meat stew contains an average of #e4e per cent4 carbohydrates2 clam chowder1 #f4g per cent42 chicken soup1 #b4d per cent42 beef soup1 an average of #a4a per cent46 ,it is to be noticed in this connection that bean soup contains a percentage of #i4d per cent4 carbohydrates4 ,turning now to the column marked 8ash0 in the various tables1 we find that all meats contain an average of about #a per cent4 ,corn beef1 pickled tongue1 etc41 cannot be fairly included in the list1 because of the mineral salts injected into the tissues of the animal4 ,but in all other cases #a per cent4 will be found a most liberal allowance for this ash4 ,it will be remembered that our authors classified under the heading of 8mineral matters10 all phosphates1 sulphates1 chlorides1 salts of potassium1 sodium1 etc4 ,these are very essential articles of diet1 though the part they play in digestive processes is not yet fully understood4 ,they must be considered1 however1 valuable portions of all food-stuffs2 and1 other things being equal1 the larger percentage of salts contained in organic compound 7not as separate mineral elements7 the better4 ,now1 when we come to compare the articles of food derived from the vegetable world1 with animal products1 we find a very much larger percentage of all mineral matters1 in these foods4 ,a few references will make this clear4 ,rolled oats contain #b4a per cent42 rice flour1 #h4h per cent42 wheat flour1 #d4h per cent42 dried beans1 #c4e per cent42 dried lentils1 #e4g per cent42 evaporated potatoes1 #c4a per cent42 almonds1 #b per cent42 beech-nuts1 #c4e per cent42 ,brazil-nuts1 #c4i per cent42 butter-nuts1 #b4i per cent42 chestnuts1 #b4b per cent42 peanuts1 #b per cent42 pignolia nuts1 #c4c per cent42 ,sabine pine-nuts1 #d4g per cent42 pistachio-nuts1 #c4b per cent4 ,most fruits contain a small percentage of mineral matter1 averaging perhaps1 4#e per cent4 ,chocolate contains #b4b per cent4 and cocoa1 #g4b per cent4 ,these percentages might1 however1 be vitiated by the fact that foreign ingredients are used in the preparation of these foods4 ,beef soups1 etc41 average from #a per cent4 to #b per cent4 ,in thus giving the total percentage of ash contained in any food1 however1 it must not be forgotten that this is but a crude and imperfect method of arriving at a just estimate of the value of that food1 so far as its ash percentage is concerned4 ,although the percentage of mineral matters contained in the various foods is very small1 the part they play in the economy is exceedingly important--altogether disproportionate to the relatively small quantity of this matter4 ,it is well known that if we feed animals 7or1 for that matter1 human beings71 upon certain foods1 lacking in salts1 these individuals will ultimately die of 8saline starvation0--no matter how much food may have been eaten1 or how well proportioned the proteids1 fats and carbohydrates4 ,this is an astonishing fact4 ,these mineral elements1 contained in organic compound1 must not be confused1 however1 with the same elements in inorganic form--in which condition they are quite unusable by the system4 ,this is a question1 however1 into which ,i do not desire to enter now4 ,it is very necessary1 however1 to point out and insist upon this fact--that giving the total percentage of ash constitutents or mineral matter1 in any given article of food1 is of small value to us when attempting to balance a diet1 unless we know in what this percentage of mineral matter consists4 ,that is1 #a4g per cent4 ash of a given food may be composed of five different mineral elements 7in organic form7 and the proportion of each would vary largely4 ,it is quite possible1 therefore1 for there to be a larger percentage of any one mineral element in a certain food1 containing a lesser total ash percentage than in one containing a greater ash percentage4 ,that is1 supposing there to be two articles of diet1 one containing #a4e per cent4 and the other #b per cent4 of ash4 ,the article of food containing the #a4e per cent4 of salts might contain #a per cent4 of potash1 while the article containing #b per cent4 of total ash would contain but #e per cent4 of potash4 ,it would be seen from this that an article of food containing less total ash percentage might contain relatively more of a certain element2 and if we wish to obtain and supply to the system certain organic salts1 it will only be necessary for us to pick out those articles of diet which contain the largest percentage of the required salt1 and supply it to the body1 as food1 for a longer or shorter period4 ,in this manner saline starvation1 and the many ills that result indirectly from it1 may be avoided4 ,it will be evident from the above1 therefore1 that any tables1 giving the total ash percentage of the various foods are practically valueless1 so long as they do not carry the analysis a step further1 and tell us in what this total percentage consists4 ,only in this manner can any definite results be obtained2 but it will be evident1 at all events1 that any of the articles of diet containing such organic salts would be preferable to meats1 so far as this aspect of the problem is concerned--since meats contain practically none4 ,it will be of interest to consider1 briefly1 this question of the relative proportion of each organic salt in the total ash percentage4 ,so far as ,i have been able to discover1 only two authors have paid particular attention to this question of minute ash percentages3 ,dr ,h4 ,lahmann1 in ,germany1 and ,mr ,otto ,carqu1 in ,america4 ,both of these authors have gone to considerable trouble to obtain exact figures upon this question4#af ,let us consider ,dr ,lahmann's argument first3 ,taking milk 7of the human species7 as the standard with which to compare analyses of all foods--since it is to be supposed that this would contain all organic salts as well as proteid1 fats and carbohydrates in exactly the right proportion for the upbuilding of the healthy human body--he found1 by comparison1 that the quantities of soda and lime contained in our ordinary food are far below the quantities necessary to maintain a healthy existence1 whereas the quantities of potash1 iron and phosphoric acid are generally too high4 ,although his conclusions may not be accepted in full1 it is evident that some of them1 at least1 are correct2 and one of the most important conclusions to be drawn from his argument is that1 generally speaking1 anmia has nothing to do with want of iron in the blood4 ,it is due to other causes--principally over-feeding1 as ,i have endeavoured to show in my 8,vitality1 ,fasting and ,nutrition10 pp4 #fjd-fje4 #af ,in a letter to ,mr ,carqu1 on this subject1 ,dr ,wiley writes3 ,,united ,,states ,,department ,,of ,,agriculture ,,bureau ,,of ,,chemistry ,,washington1 ,d4 ,c4 ,,mr ,,otto ,,carqu1 #ast ,august #aijd4 #gfe ,n4 ,,clark ,,st41 ,,chicago1 ,,ill4 ,,dear ,,sir1--,i regret to say that no one in this country has undertaken a complete analysis of all the mineral constituents of foods4 ,an analysis usually relates to the nutritive value and general composition1 but does not give1 as a rule1 the composition of the ash4 ,i think it is highly desirable that the composition of ash be carefully studied and hope that some chemist will take that matter up in the near future4 ,respectfully1 7,signed7 ,h4 ,w4 ,,wiley1 ,chief4 ,dr ,lahmann shows us that we may replace any quantity of meat or lentils1 as well as bread and flour1 by fruits or green vegetables1 and that the amount of lime and other bone-forming salts will be increased thereby4 ,as a general thing it may be said that there is a superabundance of potash in vegetable food4 ,a large number of diseases were found to be due to a disproportion of the organic salts--this argument running throughout ,dr ,lahmann's book4 ,the following table will show clearly the percentage of the various mineral salts in food-stuffs1 and will prove conclusively that certain salts1 lacking in the human system1 can never be supplied by any amount of meat2 and1 further1 that a number of these salts cannot be supplied in proper quantities by any other articles of food than fruits4 ,these1 and these alone1 contain many salts in solution which the system needs4 ,i shall1 however1 consider this question at greater length when ,i come to discuss the value of the fruitarian dietary4 ,for the moment1 let us turn our attention to the tables of ash percentages4 ,now1 if we compare the figures in the following tables1 we find that in practically every case the quantity of any given food-salt is greater in all fruits1 and practically in every other article of diet than it is in meat4 ,taking potassium1 for example1 we find that meat averages 7out of the total percentage of mineral matter7 #da4cj per cent41 while blueberries average #eg4a per cent42 and olives1 #hj4i per cent4 ,if we compare the quantity of sodium1 we find that meat contains #c4f per cent42 while apples contain #bf4a per cent42 strawberries1 #bh4e per cent42 dried figs1 #bf4b per cent4 ,as some of these1 however1 are percentages of smaller total ash percentages1 the disproportion is not so great as would at first appear1 though it is evident that the fruits contain much more1 even allowing for this4 ,making the same reservations1 we find that while meat contains1 of iron1 an average of 4#g per cent41 strawberries contain #e4i per cent42 gooseberries #d4ef per cent42 prunes1 #b4e per cent42 while spinach contains #c4ce per cent42 asparagus1 #c4d per cent42 and lettuce1 #e4b per cent4 ,composition of ,food ,products ,,per ,,cent4 ,i ,,ii ,,iii ,,iv ,v ,water ,protein ,fat ,carbo- ,mineral 7,albumen7 ,hydrates ,matter 7,sugar1 ,starch7 ,human ,milk #hg4jb #b4cf #c4id #f4bc #j4de ,cow's ,milk #hg4bj #c4ee #c4gj #d4hh #j4ga ,meat 7,average7 #gb4jj #bj4jj #e4jj #j4dj #a4aj ,blood of the ,ox #hj4hj #ah4aj #j4bj #j4jc #j4he ,eggs #gc4gj #ab4ee #ab4aj #j4ee #a4aj ,seafish #ha4jj #ag4aj #j4cd -- #a4fj ,fruits4 ,apples #hd4hj #j4dj -- #ac4jj #j4ej ,strawberries #hg4gj #j4ej -- #g4gj #j4hj ,gooseberries #he4gj #j4ej -- #h4dj #j4dj ,prunes #ha4bj #j4hj -- #aa4je #j4ga ,peaches #hc4jj #j4dj -- #aa4hj #j4cj ,blueberries #gh4dj #j4hj -- #e4ij #a4jj ,cherries #gi4hj #j4gj -- #ab4jj #j4gj ,grapes #gh4bj #j4fj -- #af4cj #j4ej ,german ,prunes #hd4ij #j4dj -- #h4bj #j4ff ,dried ,figs #ca4bj #a4cd #a4de #fe4ij #b4hf ,olives #cj4jg #e4bd #ea4ij -- #b4cd ,nuts4 ,walnuts #d4gj #af4dj #fb4ij #g4ij #b4jc ,chestnuts1 ,dried #g4cj #aj4hj #b4ij #gc4hj #c4jj ,almonds #f4jj #bc4ej #ec4jj #g4hj #c4aj ,cocoanuts #df4fj #e4ej #ce4ij #h4aj #a4jj ,beechnuts #i4ji #ba4gj #db4ej #ai4bj #c4hf ,key to ,mineral ,matter ,k ,potassium ,p ,phosphorous ,na ,sodium ,s ,sulphur ,ca ,calcium ,si ,silicon ,mg ,magnesium ,cl ,chlorine ,fe ,iron ,composition of ,mineral ,matter ,,as ,,given ,,in ,,the #eth ,,column1 ,,per ,,cent4 ,k ,na ,ca ,mg ,fe ,p ,s ,si ,k,o ,na,o ,ca,o ,mg,o ,fe,o ,p,o ,,so ,si,o ,cl ,human ,milk #cc4hj #i4ab #af4gj #b4af #j4bb #bb4ff #j4ie #j4jb #ah4ch ,cow's ,milk #bd4fg #i4gj #bb4je #c4je #j4ee #bh4de #j4cj #j4jd #ad4bh ,meat 7,avge7 #da4cj #c4fj #b4hj #c4ba #j4gj #db4ej #a4fj #a4aj #c4he ,blood of ,ox #g4fj #de4jj #a4aj #j4fj #i4dj #e4be #c4je #j4h #cd4dj ,eggs #ag4dj #bb4ij #aj4ij #a4aj #j4dj #cg4fj #j4cj #j4cj #i4jj ,seafish #ba4hj #ad4ij #ae4bj #c4ij -- #ch4af -- -- #aa4dj ,fruits4 ,apples #ce4gj #bf4aj #d4aj #h4ge #a4dj #ac4gj #f4aj #d4cj -- ,strawberries #ba4aj #bh4ej #ad4bj -- #e4ij #ac4hj #c4ae #ab4je #a4gj ,gooseberries #ch4fe #i4ij #ab4bj #e4he #d4ef #ai4gj #e4ij #b4fj #j4ge ,prunes #dh4ej #i4je #aa4ej #c4fj #b4ej #af4jj #c4bj #c4ae #j4dj ,peaches #ed4gj #h4ej #h4jj #e4bj #a4jj #ae4bj #e4gj #a4ej -- ,blueberries #eg4aj #e4af #h4jj #f4aj #a4aj #ag4dj #c4aj #j4ij -- ,cherries #ea4he #b4bj #g4ej #e4ej #b4jj #af4jj #e4aj #i4jj #a4ce ,grapes #ef4bj #a4dj #aj4hj #d4bj #j4dj #ae4fj #e4fj #b4ge #a4eb ,german ,prunes #ei4bj #j4ej #aj4jj #e4ej #c4bj #ae4aj #c4gj #b4dj -- ,dried ,figs #bh4cf #bf4bg #ah4ia #i4ba #a4df #a4cj #f4ge #e4ic #b4gj ,olives #hj4ij #g4ec #g4df #j4ah #j4ib #a4cc #a4je #j4fe #j4ah ,nuts4 ,walnuts #ca4aj #b4be #h4fj #ac4jj #a4cb #dc4gj -- -- -- ,chestnuts #ef4gj #g4ab #c4hg #g4dg #j4ad #ah4aj #c4hj #a4ej #j4ej ,almonds #bh4jj #j4bj #h4hj #ag4ff #j4ej #dc4fj #j4cg -- -- ,cocoanuts #dc4ij #h4dj #d4fj #i4dj -- #ag4jj #e4ji #j4ej #ac4dj ,beechnuts #ag4ae #e4bj #ah4dj #ad4ae #a4jj #cj4ej #b4de #b4gj #b4dd ,composition of ,food ,products ,,per ,,cent4 ,i ,,ii ,,iii ,,iv ,v ,water ,protein ,fat ,carbo- ,mineral 7,albumen7 ,hydrates ,matter 7,sugar1 ,starch7 ,vegetables4 ,spinach #hh4ej #c4ej #j4fj #d4dd #b4aj ,savoy-,cabbage #hg4aj #c4cj #j4gj #f4jj #a4fd ,red-,cabbage #ij4jf #a4hc #j4bj #e4hf #j4gg ,onions #gf4jj #a4gj #j4aj #aj4hj #j4gj ,carrots #hg4je #a4jj #j4bj #i4dj #j4ij ,horse ,radish #gf4gj #b4gj #j4ce #af4jj #a4ej ,asparagus #ic4ge #a4hj #j4be #b4fj #j4ed ,radishes #ic4cj #a4bj #j4ae #c4hj #j4gd ,cauliflower #ij4ij #b4ej #j4cj #d4ee #j4hc ,cucumbers #ie4fj #a4bj #j4aj #b4cj #j4dd ,lettuce #id4cj #a4dj #j4cj #b4bj #a4jc ,potatoes #ge4ji #b4jh #j4ae #ba4jj #a4aj ,legumes ,cereals4 ,lentils #ab4ce #be4gj #a4ij #ec4cj #c4jd ,peas #ae4jj #bb4he #a4hj #eb4dj #b4eh ,beans #ad4gf #bd4cj #a4fj #di4jj #c4bf ,whole ,wheat #ac4dj #ac4fj #a4ij #fi4aj #b4jj ,superfine ,flour #ab4fj #aj4bj #j4ij #gd4gj #j4ej ,rye #ae4jf #aa4ej #a4hj #fg4hj #a4ha ,barley #ac4hj #aa4aj #b4bj #fd4ij #b4gj ,oats #ab4dj #aj4dj #e4bj #eg4hj #c4jb ,corn #ac4aj #i4he #d4fj #fh4ej #a4ea ,rice1 ,unpolished #ac4aj #g4he #j4hh #gf4ej #a4jj ,composition of ,mineral ,matter ,,as ,,given ,,in ,,the #eth ,,column1 ,,per ,,cent4 ,k ,na ,ca ,mg ,fe ,p ,s ,si ,k,o ,na,o ,ca,o ,mg,o ,fe,o ,p,o ,,so ,si,o ,cl ,vegetables4 ,spinach #af4fj #ce4cj #aa4ij #f4dj #c4ce #aj4be #f4ij #d4ej #f4cj ,savoy-,cabbage #bg4ej #aj4bj #ba4dj #c4fj #a4gj #ad4ge #h4bj #d4gh #g4ij ,red-,cabbage #bb4aj #ab4aj #bg4ij #d4dd #j4aj #c4ijae4cj #j4ej #ac4fe ,onions #cd4jj #b4ej #bb4ij #d4fe #b4cj #ag4ce #e4fh #h4ej #b4dj ,carrots #cf4ij #ba4bj #aa4cj #d4dj #a4jj #ab4hjcf4de #b4dj #d4fj ,horse ,radish #cj4gf #d4jj #h4bj #b4ij #a4id #g4gjcj4hj #ab4gj #j4ij ,asparagus #bd4jj #ag4aj #aj4he #d4cj #c4dj #ah4fj #f4bj #aj4aj #e4ij ,radishes #cb4jj #ba4ae #ad4jj #c4aj #b4hj #aj4ij #f4ej #j4ij #i4ae ,cauliflower #dd4cf #e4ij #e4fj #c4gj #a4jj #bj4bjac4jj #c4gj #c4dj ,cucumbers #da4bj #aj4jj #g4cj #d4ae #a4dj #bj4jj #f4ij #h4jj #f4fj ,lettuce #cg4fj #g4ej #ad4gj #f4bj #e4bj #i4bj #c4hj #h4aj #g4fe ,potatoes #fj4ja #c4jj #b4fj #d4ic #a4aj #af4ij #f4ec #b4jj #c4ej ,legumes ,cereals4 ,lentils #cd4hj #ac4ej #f4cj #b4ej #b4jj #cf4cj -- -- #d4fc ,peas #dc4aj #a4jj #d4hj #h4jj #j4hj #ce4ij #c4dj #j4ij #a4fj ,beans #da4ej #a4aj #e4jj #g4ae #j4ej #ch4ij #c4dj #j4fe #a4hj ,whole ,wheat #ca4bj #b4aj #c4be #ab4aj #a4cj #dg4bj #j4dj #b4jj #j4cj ,superfine ,flr #cd4dj #j4hj #g4ej #g4gj #j4fj #di4dj -- -- -- ,rye #cb4aj #a4ej #b4ij #aa4bb #a4bj #dg4gj #a4cj #a4dj #j4ej ,barley #af4cj #d4aj #j4gj #ab4ej #a4gj #cb4hj #c4jj #bh4gj -- ,oats #ag4ij #a4gj #c4fj #g4aj #a4bj #be4fj #a4hj #ci4bj #j4ij ,corn #bi4hj #a4aj #b4bj #ae4ej #j4hj #de4fj #j4hj #b4aj #a4ij ,rice1 ,unpold4 #be4jj #d4bj #c4gj #aa4aj #a4dj #ec4gf #j4ej #b4fj #j4aj ,it is evident that1 making all allowances for a smaller total ash percentage1 these articles of diet contain a far greater percentage of iron than does meat1 and the same is true of practically all other salts1 as can be seen by referring to the tables4 ,it is evident1 therefore1 that other food-stuffs1 and particularly fruits1 will supply us with more mineral matter than will the best of meats1 and are to be preferred in consequence4 ,it will not be necessary for us to compare the columns headed 8,refuse0 and 8,water10 since these are practically the same in all food-stuffs1 on the average1 and they do not effect1 appreciably1 the food-value of any article of diet4 ,there remains only one valid objection to my argument1 and that is based upon the supposed fact that a larger percentage of animal proteid is appropriated by the system than is the case in vegetable foods4 ,that is1 given a certain quantity of animal and vegetable foods1 both containing an equal amount of proteid1 more will be appropriated from the animal than from the vegetable food-stuffs4 ,a great many writers1 such as ,miss ,leppel1 in ,england1 have taken this ground4 ,but ,i would point out1 first of all1 that1 even if it were true1 it would not invalidate the argument in the least1 for the reason that a far larger percentage of proteid is contained in a smaller amount of non-flesh food1 such as nuts2 and for that reason it would be easy enough to supply the system with the same amount of proteid from an equal1 or even a lesser1 bulk of food--even granting the validity of the argument4 ,but ,i dispute the fact itself4 ,professor ,russell ,h4 ,chittenden1 of ,yale ,university1 one of the most famous physiologists in ,america1 and director of the ,sheffield ,scientific ,school1 writes in his 8,nutrition of ,man0 as follows3-- 8,in the digestion of proteid food-stuffs by the combined action of gastric and pancreatic juice in the alimentary tract1 a large proportion of the proteid is destined to undergo complete conversion into amino-acids2 and1 from these fragments1 the body1 by a process of synthesis1 can construct its own peculiar type of proteid4 ,this latter suggestion is worthy of a moment's further consideration2 as is well known1 every species of animal has its own peculiar type of proteid1 adapted to its particular needs4 ,the proteids of one species directly injected into the blood of another species are incapable of serving as nutriment to the body1 and frequently act as poison4444 ,the availability or digestibility of food can be determined only by physiological experiment4 ,by making a comparison1 for a definite period of time1 of the amount of the different food ingredients1 and the amount that passes unchanged through the intestines1 an estimate of its digestibility can be made4444 ,in a general way it may be stated that with animal foods1 such as meats1 eggs1 and milk1 about #ig per cent4 of the contained proteid is digested1 and thereby rendered available to the body4 ,with ordinary vegetables1 on the other hand1 as they are usually prepared for consumption1 only about #he per cent4 of the proteid is made available4 ,with a mixed diet1 with a variable admixture of animal and vegetable foods1 it is usually considered that about #ib per cent4 of the proteid contained therein will undergo digestion40 ,at first sight1 it would appear that this runs counter to the argument that has been advanced2 but we must take into account the fact that ,professor ,chittenden is here speaking only of vegetable proteid1 and has made no mention of nuts2 and1 as we have seen from the tables1 nuts contain a far larger percentage of protein than meats4 ,when we take into consideration the small disproportion in the percentage assimilated1 and find that when meat is mixed with other articles of food1 as it invariably is1 the percentage of its availability is reduced to #ib per cent41 while vegetable foods are proportionately raised to the same figure1 we see that the apparent discrepancy practically vanishes to nothing4 ,and when we further take into account the fact that an equal amount of proteid can be obtained from a far less quantity of non-flesh food1 we see that1 from an equal bulk of food material1 a far larger proportionate percentage would be assimilated from the vegetable foods than from the animal4 ,another great argument which has always been advanced in favour of meat-eating1 or the ingestion of proteid in the form of animal1 as opposed to vegetable food1 is that the proteid derived from the animal is far more quickly and readily assimilated by the system than vegetable proteid4 ,the rapidity of the digestion of animal food has always been urged as one of the strongest arguments in its favour1 and it is largely for this reason that it has been administered to invalids1 and to patients in a depressed and weakened state of body4 ,but now we find that physiological research has completely disproved this old dogma6 ,professor ,chittenden1 on p4 #cj of his 8,nutrition and ,man10 says3 8,it is evident from what has been stated that the gastric digestion of proteid foods is a comparatively slow process1 involving several hours of time2 and further1 that food material in general remains in the stomach for varying periods1 dependent upon its chemical composition4444 ,it is a mistake to assume that the digestion of proteid foods is complete in the stomach4 ,stomach digestion is to be considered more as a preliminary step1 paving the way for further changes to be carried forward by the combined action of intestinal and pancreatic juice in the small intestines4444 ,the importance of gastric digestion is frequently overrated40 ,dr ,sylvester ,graham1 writing on this subject years ago in his 8,science of ,human ,life10 said3 8,in vain have they attempted to regulate the diet of man on the chemical principles1 and insisted on the necessity for certain chemical properties in the human element to sustain the vital economy4 ,that economy has shown them that it can triumph over the chemical affinities and ordinary laws of organic matter1 and bend them to its purposes at pleasure2 generating and transmuting from one form to another1 with the utmost ease1 the substance which human science calls elements2 and while the living organs retain their functional power and integrity1 elaborating from every kind of element on which an animal can subsist1 a chyle so nearly identical in its physical and chemical character1 that the most accurate analytical chemists can scarcely detect the least appreciable difference4444 ,though1 while the health and integrity of the assimilating organs are preserved1 the physical and chemical character of the chyle are nearly identical1 whatever may be the elementary substance from which it was elaborated1 yet the vital constitution of the chyle and blood1 and consequently of the solids1 is greatly affected by the quality of the food4 ,when chyle is taken from the living vessels1 the vital constitution of that which is elaborated from flesh meat is capable of resisting the action of bacterial decomposition only a short time1 and will begin to putrefy in three or four days at the longest2 while the vital constitution of that which is elaborated from pure and proper vegetable elements1 will resist this decomposing action for a much larger period1 yet it will in the end putrefy with all the phenomena of that formed from flesh meat40 ,the bearing of these facts on physical training1 the health of the body1 and the decomposition of the body after death1 need only be pointed out4 ,it is really extraordinary how writers on dietetics1 seem to take a delight1 as a rule1 in making as many mis-statements and misrepresentations as possible4 ,take1 for example1 the following passage in ,dr ,c4 ,s4 ,read's ,book1 8,fads and ,feeding03-- 8,it is necessary1 with the vegetable products1 to take the nitrogenous product as ,nature gives it to us1 which is a drawback2 and secondly1 vegetable foods are relatively much poorer in this respect than animal foods4444 ,a vegetable diet must needs be bulky1 because of its wateriness1 especially when cooked1 and the large amount of indigestible matter it contains4 ,this tends to abnormally distend the stomach and bowels4 ,the capacity of the stomach becomes greater1 more food can be taken1 but the distention produces a feeling of satiety before sufficient nourishment has really been ingested4 ,the dealing with such a bulk internally means the expenditure of much nervous energy which might have been better utilised4 ,the wateriness of vegetable foods is extremely disadvantageous1 since on absorption it tends to render all the tissues flabby4 ,the individual who leads a sedentary life will feel the disadvantage of vegetarianism more than the active worker40 ,now1 not a sentence in the above quotation is correct4 ,if ,dr ,read had studied vegetarians at first hand1 he would have found out his mistakes1 and would not have written such rubbish4 ,as a matter of fact1 vegetable foods do not supply less nitrogen than meat1 but on the contrary more2 a vegetable diet need not be bulky1 if properly selected--less of it need be eaten than of a mixed diet1 because of its greater nutritive value2 while the notion that the absorbtion of water from the foods make the tissues 8flabby0 is1 of course1 absurd4 ,altogether1 this is almost the greatest string of inaccuracies regarding diet that ,i have ever come across4 ,there is one aspect of this question which it might be well to touch upon in this place4 ,the air that we breathe1 as we know1 contains a large percentage of nitrogen4 ,might it not be possible for the system to utilise some of this nitrogen1 when the body is in a state of nitrogen starvation8 ,dr ,de ,lacy ,evans1 surgeon to ,st ,saviour's ,hospital1 in ,london1 contended that this might be the case1 and in his 8,how to ,prolong ,life10 pp4 #gf-hj1 wrote3 8,it has been argued that fruits will not sustain life1 because they do not contain sufficient nitrogen2 this argument is founded upon a theory which is demonstrably incorrect1 and it is an ascertained fact that fruits alone will support life and good bodily health4444 ,by experiments on ourselves1 on friends1 and on natives of tropical regions1 we find a comparatively small quantity of nitrogen necessary to sustain life2 in fact1 fruits1 taken as a class1 contain sufficient nitrogen to sustain human life4444 ,now fruits will sustain life1 and all fruits contain carbon1 hydrogen and oxygen1 and most of them a small quantity of nitrogen2 and if these fruits which will sustain life do not contain sufficient nitrogen1 may not man1 who breathes and is in contact with an atmosphere 7four-fifths of which is nitrogen71 by means of his lungs1 the surface of which is supposed to be more than twenty times that of the whole body1 absorb the necessary nitrogen directly from the atmosphere8 ,from careful observation of the diet of natives in tropical regions1 and from direct experiments in ,england1 we may state that this is positively the case4 ,this is often observed in the herbivora3 their natural food contains little nitrogen1 still it is found in their flesh in about the same ratio as in the carnivora4 ,further1 the carnivora live on food rich in nitrogen--yet one is as well nourished as the other4444 ,man may live entirely upon fruits1 in better health than the majority of mankind now enjoy4 ,good1 sound1 ripe fruits are never a cause of disease2 but the vegetable acids1 as we have before stated1 lower the temperature of the body1 decrease the process of combustion and oxidation--therefore the waste of the system--less sleep is required1 activity is increased1 fatigue or thirst hardly experienced3 still the body is well nourished1 and as a comparatively small quantity of earthy salts are taken into the system1 the cause of #8old age' is in some degree removed1 the effect is delayed1 and life is prolonged to a period far beyond our #8three score years and ten4'0#ag #ag 8,on one occasion1 when living for five days entirely upon oranges1 our temperature was lessened1 still we felt a pleasant glow throughout the system2 but to other individuals we felt cold2 animal heat is therefore only relative4 ,we further found that only three or four hours sleep was required in the twenty-four hours40 ,the consensus of modern opinion1 however1 seems to be against any such supposition4 ,chittenden1 for example1 writes3#ah #ah 8,nutrition of ,man10 p4 #d4 8,man lives in an atmosphere of oxygen and nitrogen4 ,he can and does absorb and utilise the free oxygen of the air he breathes2 indeed1 it is absolutely essential for his existence1 but free nitrogen likewise drawn into the lungs at each inspiration is of no avail for the needs of the body40 ,as1 however1 all bodies contain more or less nitrogen in excess1 there would be no need to call upon the air for its supply4 ,it would be interesting to note the effects in cases of nitrogen starvation2 but the simple fact that animals do die when sufficient nitrogen is subtracted from their food1 would seem to indicate that but little nitrogen1 if any1 can be extracted from the air1 even under these circumstances4 99 99 99 99 99 ,after the above lengthy argument1 which endeavours to show that sufficient proteid can be supplied the body from vegetable foods1 it is somewhat amusing to find that1 as a matter of fact1 far too much proteid has invariably been eaten by practically all civilised peoples--and that so far from there being any danger of nitrogen starvation1 or lack of sufficient proteid1 the danger is all the other way1 and four-fifths of all the maladies from which mankind suffers are due to the very fact that an excess of proteid has been eaten6 ,all physiologists agree that the majority of people eat far more1 not only of proteid1 but of all kinds of food1 than is required1 according to their tables2 and ,professor ,chittenden has recently shown1 as the result of an elaborate series of experiments conducted at ,yale1 that the average proteid standard set by physiologists1 as being necessary for the maintenance of health1 is at least three times too high6 ,that is1 the majority of persons eat considerably more than three times too much proteid6 ,in view of these facts1 it is amusing to find so much fear exhibited on all hands in case the proteid supply should not be sufficient in quantity4 ,these ,yale nutrition investigations are now so widely known that it would be useless to do more than refer to them in this place4 ,as the results of experiments upon ,university professors1 upon athletes1 and upon a squad chosen from the ,united ,states army1 it was definitely proved that the proteid standards were far too high3 the men flourishing1 improving in every direction1 and even doing a greater amount of physical work than usual on a diet averaging1 in proteid value1 about a third said to be necessary by the physiologists4 ,when we take into account the fact that most people eat far more proteid than the physiologists said was necessary1 it will be seen at once the tremendous disproportion which exists between the amount actually consumed1 and the amount really needed by the body2 and how absurd it is1 in face of these facts1 to persist in demanding an excess of those foods which contain such high proteid percentages6 ,chittenden says3 8,there is no question1 in view of our results1 that people ordinarily consume much more food than there is any real physiological necessity for1 and it is more than probable that this excess of food is in the long run detrimental to health1 weakening rather than strengthening the body1 and defeating the very objects aimed at4444 ,one-half of the #aah grams of proteid food called for daily1 is quite sufficient to meet all the physiological needs of the body1 certainly under the ordinary conditions of life2 and with most individuals1 especially persons not living an active outdoor life1 even a smaller amount will suffice40#ai #ai 8,physiological ,economy in ,nutrition10 pp4 #bgd-bge4 ,the figures and calculations throughout his works1 however1 show that the proteid intake may be reduced to fully one-third of that said to be necessary in standard physiologies1 with nothing but increased health and strength4 ,in summing up this question of the necessity of meat-eating1 one important fact must not be lost sight of1 which1 in a sense1 may be said to settle the argument in favour of the vegetarian dietary without further additional evidence of any kind4 ,it is this3 ,that the bodies of all animals are built from vegetable foods1 and consequently1 when we eat those animals1 we merely eat the vegetable foods1 upon which they have subsisted1 at second hand6 ,we appropriate or obtain the same chemical elements in organic compound that they originally obtained from their food1 but we obtain nothing else4 ,animals have the power to create nothing4 ,the single fact that all nutritive material is formed by vegetables--animals having the power to appropriate but never to form or create food elements--is proof positive1 to my mind1 that we can derive all the nutriment we need directly from the vegetable world1 and that the best food1 and that which is most conducive to man's highest development--bodily1 mentally and spiritually--is found in the use of these vegetables themselves4 ,those who eat animal food do not get a single element of nutrition1 save that which those animals have obtained from vegetables4 ,hence man1 in taking his nutrition indirectly1 by the eating of animals1 must of necessity get the original nutriment more or less deteriorated from the unhealthy conditions and accidents of the animal he feeds upon--with the impurities and putrescent matters mingled with the blood and in the viscera of animal substances1 which are invariably present4 ,apart from this aspect of the problem--which is one rather of hygiene than of chemistry1 and hence will be discussed in the following chapter--it is evident that man can derive no single element of nutrition from the bodies of animals1 which he cannot also obtain from suitable vegetable foods4 ,he need not eat grass and herbs1 as do the cows and sheep1 in order to obtain this material--since chemical analysis of the foods will readily show us that these same elements are contained in fruits1 nuts and other substances suited to his economy4 ,this argument alone should1 therefore1 as a matter of fact1 settle the whole case in favour of vegetarianism as against flesh-eating1 without any further or additional proof being necessary4 ,v ,,the ,,argument ,,from ,,hygiene ,we have seen in the preceding pages that it is perfectly possible for man to live upon vegetable and kindred foods without necessitating the eating of animal foods of any character--which merely confirms the evidence afforded us by a study of comparative anatomy and physiology4 ,having thus seen that it is possible for man to live and thrive upon these foods1 the question at once arises3 ,can man thrive best upon such foods8 ,can he maintain a higher level of vital and bodily health1 and of mental and moral powers1 upon these foods than he can upon the usual mixed diet of to-day--including meat and its various products8 ,if it can be shown that this is the case--that a man cannot only live1 but improve in health and bodily strength on the vegetarian rgime--then it will be pretty obvious that this is the diet best suited for man1 and the diet upon which he can thrive best4 ,it would1 in fact1 confirm the argument drawn from comparative anatomy1 physiology1 and chemistry1 and would conclusively prove that man can live and thrive best upon a diet devoid of flesh4#bj #bj 8 444 ,the ,american must be educated in the principles of the frugivorous diet4 #8,its never too late to learn1' and #8now is the appointed time4' ,unquestionably man can live on a diet of fresh meats--proof of which is amply afforded by the very fact that the larger part of the people of the ,north ,american continent of to-day are living almost wholly or largely on such a diet4 ,when it comes to a discussion of the relative merits of the two diets 444 we need go no further than to chemistry and physiology1 which show that the flesh meats do not begin to contain the same amount of nutriment as do the nuts1 and some of the other articles of vegetable origin40 8,the ,art of ,living in ,good ,health10 p4 #aig4 ,by ,daniel ,s4 ,sager1 ,m4,d4 ,in order to understand the evil effects of flesh-eating thoroughly1 it will be necessary for us1 first of all1 to consider the normal body when living1 and the process of death4 ,when the body of any animal is living1 two processes are simultaneously going on within it--viz4 the constructive and the destructive 7,anabolism and ,catabolism74 ,the former of these processes feeds and bathes the tissues1 while the latter is that process whereby the dead matter is thrown off1 and conveyed1 by means of the venous blood1 to the various eliminating organs4 ,the arterial blood conveys the food material to the bodily tissues2 the venous blood conveys the dead1 worn-out1 effete material from the various tissues to the eliminating organs4 ,if either of these two processes ceases1 or is in any way interfered with1 grave results follow--which1 if persisted in long enough1 will result in the death of the organism4 ,it must be remembered that all the poisons which are thrown off by the cells1 throughout the body1 are not really eliminated until they have been conveyed to the depurating organs1 and been completely dissipated in that way4 ,if they are still in the venous blood or in the tissues1 they are still in the animal1 and a part of its flesh4 ,these waste substances are poisonous1 and are produced very rapidly by an animal in movement1 or even by the very process of living1 so that every animal1 no matter how healthy1 must and does contain a vast amount of these poisons1 the accumulation of which would soon kill the animal if not removed--as has often been proved by varnishing the surface of the body1 e4g4 ,when the action of the skin is stopped in this manner the animal soon dies4 ,again1 when a man is strangled1 and the blood forced to pass through the lungs several times without being oxidised and purified by contact with the oxygen of the atmosphere1 the blood soon becomes almost black in appearance 7due to retained poisons71 and the man dies as the result of the rapid formation of poisons within his system4 ,these facts must be borne in mind1 in what follows4 ,this constant formation of deadly poisons1 as the mere result of living1 is a most important factor in the problem1 as we shall soon see2 and is one that cannot be overlooked when considering this question of the propriety and wisdom of flesh-eating4 ,having grasped the above facts1 let us now proceed to apply them to the problem before us4 ,when an animal is killed in any manner whatever1 it does not instantly die4 ,it loses consciousness1 its heart ceases to beat1 its conscious and somatic life end1 but its tissues still continue to live--for several hours1 in the case of warm-blooded animals1 for several days in the case of cold-blooded animals1 like the snake and the turtle4 ,during the time which elapses between death1 so-called1 and the actual death of the cells and tissues of the body1 the activity of the animal tissues consumes the soluble food material which is in contact with these cells and tissues--at the same time continuing to produce those waste substances1 which1 during life1 are rapidly removed from the body through the kidneys1 lungs1 and other excretory organs4 ,it is by the accumulation of these poisons after death that the tissues are killed4 ,during life1 the tissues are washed by a pure stream of blood1 which not only bathes but feeds them1 and at the same time gathers up the waste substances and carries them to the liver for distribution to the kidneys1 lungs and skin1 for elimination4 8,when the heart ceases to beat1 this cleansing process ceases1 and the poisons which are ever forming1 accumulate at a rapid rate until the vital fluids are so saturated that every living structure is killed4 ,the arteries continue to contract after death until all the blood which they contain is forced on into the tissues1 and still farther on into the veins1 so that the flesh of a dead animal contains nothing but venous blood and poisonous juices1 in addition to the organised tissues which have not yet been broken down4 ,from the foregoing1 it will be apparent why it is that meat-eating is so destructive4 ,in addition to the useful and necessary nitrogenous products that are contained within the flesh of the animal1 there are also1 contained within its tissues1 these poisons created during life1 and retained within the body of the animal after its death4 ,it is almost impossible to extract these poisons by any process which will also leave the tissues of the animal free from them1 and wholesome in consequence4 ,by long continued washing1 it is possible to extract the greater proportion of them2 but this is never done1 as a matter of fact1 and even if it were it would leave behind a tough1 elastic substance1 almost tasteless1 which would be quite unappetising to the person attempting to eat the meat4 ,it would no longer have any charms6 ,this1 then1 is the greatest objection that can be raised against meat-eating 7from this particular aspect7--viz4 that1 in addition to the nutritious portion of the meat1 there are and must always remain1 and go along with it1 these poisons which are consequently eaten with it4 ,now1 ,i ask1 would it not be better to eat that food which provides us with the useful material 7proteid7 for the upbuilding of the body2 but food in which these poisons are not present1 and which we consequently escape8 ,such being the case1 why not eat only those foods which supply the nutriment1 without the poisons8 ,i have observed above that certain poisons are invariably retained in the tissues of an animal which has died2 and that these poisons may be1 to a certain extent1 washed out by water--they1 of course1 remaining in the water into which they have been washed4 ,this is the case with 8beef tea0--the boiling having the effect of washing out all these poisons1 and dissolving them in the water in which the meat has been cooked4 ,instead of throwing away this water1 however1 it is carefully preserved1 and given to patients1 as valuable and precious nutriment6 ,instead of regarding it as so much poison and filthy excreta in solution1 it is given to patients as a restorative tonic6 ,it is really amazing that patients ever get well at all under such treatment4 ,it is certain that none of the real goodness of the meat can be extracted by any process of boiling or washing1 for the reason 7#a7 that all the arterial blood has been converted into venous blood soon after the death of the animal2 and 7#b7 because animal tissue is per se indissoluble in water4 ,were this not so--if our tissues dissolved in water in this manner--then we should melt and dissolve like a lump of sugar whenever we went out in the rain1 or when we happened to fall into the water2 but we know that such is not the case4 ,it is obvious1 therefore1 that only the excrementitious products can be washed away in this manner2 and these are the parts of the tissue which are soaked and boiled into the water4 ,in beef tea1 therefore1 we obtain2 only the refuse and poisonous excreta of an animal--and very little1 if any1 of its real nutritive qualities4 ,but it may be contended that beef tea does benefit sick persons3 they really do feel better after taking it6 ,quite possibly2 but this feeling of elation is due to stimulation4 ,if the public understood what stimulation really is1 they would not urge any sick patient to eat or drink anything that in any way stimulated him2 but would on the contrary forbid him to eat or drink anything which affected him in this way6 ,if they understood the rationale of stimulation1 they would never urge or suggest that any stimulating food be administered to the patient again4 ,for how do stimulants stimulate8 ,what is the rationale of their 8action08 ,when we see a horse plodding slowly along the street1 and the driver suddenly cuts it across the back with his whip1 the horse jumps1 and reaches the end of the street more quickly than if he had not been so whipped4 ,in such a case1 does anyone suppose that any strength has been imparted or given to the horse2 or is it not rather that the energy already present in the horse has been forced1 and expended a little more quickly8 ,of course1 the latter4 ,in other words1 the energy has been extracted from the horse1 and not imparted to it4 ,it is the same with all stimulants whatever4 ,in every case1 their action is the same4 ,it is not that energy has been imparted to the organism1 but rather that it has been abstracted from it--in the process of resisting and expelling the stimulant4 ,stimulation does not impart strength2 it wastes it4 ,vital power does not go out of the brandy into the patient1 but occasions vital power to be exhausted from the patient in expelling the brandy4 ,the system expends its force to get rid of the alcohol1 but never derives any force1 great or small1 good1 bad or indifferent1 from the alcohol4 ,stimulants merely occasion the expenditure of strength and energy2 they do not impart either to the system4#ba #ba 8,see pp4 #cd-dd of my 8,vitality1 ,fasting and ,nutrition10 where this question is discussed at length4 ,from the above facts1 it will readily be seen why it is that beef tea is a stimulant of the highest order2 and for that reason an apparent supporter of strength4 ,in fact1 it is now becoming to be realised in many quarters that beef tea is more of a stimulant than a food2 and1 if you believe in the one1 you cannot accept the other4 ,these facts will also enable us to understand the stimulating character of meat--a quality which has gained for it the reputation of being 8strengthening10 and consequently 8good food0 for the weak invalid6 ,but it so happens1 unfortunately1 that because of this very fact it is really disqualified as a food for the invalid2 and this would be seen clearly enough if the true rationale of stimulation were properly understood4 ,the fact of the matter is that the more stimulating a food1 the less nutritious1 and vice versa4 ,perhaps ,i cannot do better than quote ,dr ,trall in this connection4 ,he says3 8,medical men teach us that animal food is more stimulating4 ,here1 for once1 the premise is true4 ,but stimulation and nutrition happen to be antagonistic ideas4 ,just so far as a thing stimulates1 it does not nourish4 ,just so far as it nourishes1 it does not stimulate4 8,there is no more widespread delusion on earth than this1 which confounds stimulation and nutrition4 ,this is the parent source of that awful error--or1 rather multitude of errors--which are leading all the nations of the earth into all manner of riotous living1 and urging them on in the road to swift destruction4 ,this terrible mistake is the prime cause of all the gluttony1 all the drunkenness1 all the dissipation1 all the debauchery in the world--,i had almost said1 of all the vice and crime also4 8,but what is this stimulus of animal food8 ,let us see if we cannot understand it4 ,what is a stimulant8 ,it is anything which the vital powers resist with violence and expel with energy4 ,the disturbance of the organism which denotes this resistance1 constituting a kind of feverishness1 is stimulation4 ,it is a morbid process4 ,it is disease1 hence a wasting process4 ,medical books have a class of medicines which are called stimulants4 ,they are all poisons1 and not foods4 ,among them are alcohol1 phosphorus1 ammonia1 cayenne pepper1 etc4 ,anything which is foreign to the organism may provoke vital resistance1 and in this sense be called a stimulant4 8,but how does animal food stimulate8 ,it always contains more or less effete materials--the debris of the disintegrated tissues1 the ashes of the decayed organism--with more or less of other excrementitious matters4 ,these impurities cannot be used in the organism1 and therefore must be expelled2 and this expulsive process1 amounting to a feverish disturbance1 this vital resistance1 is precisely the rationale of the stimulating effects of animal food4 ,and thus we prove that animal food is impure precisely in the ratio that it is stimulating1 and for this reason objectionable4 8,all that can be alleged in favour of flesh-eating because of its stimulating properties can be urged1 and for precisely the same reasons1 in favour of brandy-drinking or arsenic-eating40#bb #bb 8,scientific ,basis of ,vegetarianism10 pp4 #bc-bd4 ,there is nothing more certain than that the eating of meat1 even if the meat be clean and wholesome1 and the eating of it be not excessive1 will in time produce grave results and diseases of the foulest and worst type4 ,not invariably1 of course1 but almost invariably4 ,the rapid increase in uric acid which results from a flesh diet has previously been pointed out1 and is now well known4 ,in addition to this1 there are numerous other poisons that are formed1 or introduced into the body1 as the result of flesh-eating--as ,bouchard and others have proved conclusively4 ,these poisons and their effects were carefully studied by ,bouchard1 and the results of his experiments are very interesting and convincing4 ,he succeeded in isolating a number of poisons from the urea of flesh-eaters1 and injecting them into animals1 and noted the results4 8,one of the poisons in most minute doses produces death with violent spasms2 another causes rapid fall of temperature until death occurs2 another influences animal temperature in another direction2 still another produces death with most profound coma40 ,the basis of the demonstration is this4 ,the urine is really an extract from the tissues2 the kidneys do not manufacture poisons de novo1 but simply separate from the blood poisons found in solution therein1 which have been washed by the blood-current from the tissues which it bathes in passing through the capillary network of systemic circulation4 ,bearing these facts in mind1 ,bouchard and his assistants injected into live rabbits certain known quantities of these poisons1 and noted the results4 ,death invariably resulted--frequently in a very short time1 and as the result of taking an extremely small dose of the poison4 ,it was also found that1 by increasing the amount of meat in the diet1 the amount of these toxins could be increased accordingly1 and proportionately2 the greater the amount of meat consumed1 the greater the amount of toxin given off by the animal in its urine1 and the more deadly its effects4 ,it was even found that a person living almost exclusively upon a flesh diet increased these toxins to fourfold the normal limit6 ,again1 it is now well known that in all infectious and contagious diseases there are created within the system certain poisons which play a large part in the disease--they are a factor of immense importance4 ,this being the case1 it becomes obvious how important it is to keep out of the system all other and unnecessary poisons--such as might be introduced into the system by foul air1 bad water1 food containing poisons1 etc4 ,since meat and beef tea contain these poisons in excess1 it is certain that they should not only form no part of the diet of invalids1 but should be strictly forbidden1 just as any other poison is4 ,metchnikoff has recently pointed out1 with great emphasis1 the immense influence upon health of intestinal putrefaction4 ,he insists that it shortens life2 is one of the chief causes of premature old age and death1 and is the cause of many diseases and much misery during life--in all of which he is doubtless quite right4 ,the method of checking this intestinal putrefaction1 however1 does not appeal to me as other than a palliative measure4 ,lactic acid is1 for him1 the great preventive of putrefaction of this type2 but is it not obvious that such a treatment is merely one that aims at results1 rather than at causes8 one which attempts to patch up existing conditions1 instead of trying to find out what gave rise to those conditions1 and checking them8 ,m4 ,metchnikoff has apparently failed to realise the fact that there is no need whatever for the human intestine being in any such diseased and disgusting condition as it is generally2 that1 in certain cases1 it may be rendered absolutely sweet and clean--with virtually no putrefaction going on in the bowel at all4 ,in the case of ,mr ,horace ,fletcher1 for instance 7and in many of his disciples71 no such conditions are present or possible4 ,mr ,fletcher1 writing in his 8,new ,glutton or ,epicure10 says 7pp4 #add-ade73 8,one of the most noticeable and significant results of economic nutrition1 gained through careful attention to the mouth treatment of food1 or buccal-digestion1 is not only the small quantity of waste obtained but its inoffensiveness4 ,under best test conditions the ashes of economic digestion have been reduced to one-tenth of the average given as normal in the best text-books on physiology4 ,the economic digestion ash forms in pillular shape1 and1 when released1 these are massed together1 having become so bunched by considerable retention in the rectum4 ,there is no stench1 no evidence of putrid bacterial decomposition1 only the odour of warmth1 like warm earth or #8hot biscuit4' ,test samples of excreta1 kept for more than five years1 remain inoffensive1 dry up1 gradually disintegrate1 and are lost40 ,to my mind1 it has always been so obvious that1 if we supplied no food to decompose1 there could be no decomposition1 that ,i hardly thought the question was open to debate at all4 ,it would appear to me to be axiomatic that if we only supplied the body with as much food as it really needed1 and of the proper quality1 there would be virtually no food left to decompose1 or to offer pabulum for germs of any character whatever4 ,certainly this is the case outside the human intestine1 and why not in it8 ,one can quite easily see why it should be--why putrefaction should take place1 if the amount of food ingested were excessive in quantity1 or poisonous in quality2 but not otherwise4 ,the former of these two questions ,i have discussed at length in my former volume on fasting2 the latter aspect of the problem is the one ,i propose to discuss in this book4 ,if we compare the decomposition of various articles of food1 we find there is a very great difference 7both as to the quality and the quantity7 in the various food-stuffs4 ,under the same conditions1 and during the same period of time1 the extent of the decomposition1 and its character1 will be very different1 in the two cases4 ,compare the decomposition of a pear1 a peach or a plum1 e4g41 with that of a piece of beef or mutton6 ,animal tissues and products1 when undergoing the process of decay or decomposition are particularly offensive2 and this fact is well borne out by a comparative study of the excreta of the various animals4 ,as before pointed out1 that of the herbivora and frugivora is comparatively inoffensive1 while that of the carnivora is very offensive1 and dangerous also4 ,this is particularly the case with man1 when he eats meat of any character4 ,his fces at once assume a characteristic odour and character2 and clearly indicate that he has wandered away from his natural diet1 and is living upon food altogether foreign and unnatural to him4 ,his tissues also take on the chemical composition of the resulting mass--being coloured and influenced by it4 ,meat and all animal products easily decomposing1 and being in a moist1 warm place1 where they might easily decompose at once1 they assume a most offensive character2 and it does not require much imagination to see that the results would be disastrous in a very short time1 under such circumstances2 and clearly indicate that the individual is living on food unsuited to his needs and his organism4 ,even when an animal is perfectly healthy1 its tissues begin to decompose as soon as the animal is really dead--as soon as rigor mortis has passed away4 ,even when meat is kept at a very low temperature1 it has been found that it decomposes after the first twenty-four hours2 so that the amount of decomposition present in all animals whose carcasses have been hanging up for hours1 and even days1 in a shop may easily be imagined6 ,in the case of game1 the carcasses are frequently green and blue with decomposition1 and the chemicals injected into the animal in order to preserve it from such decomposition4 ,for only in this manner can meats be preserved2 and it has been proved time and time again that meats are treated and 8doctored0 with drugs and chemicals of all kinds in order to delay their decomposition4 ,to think that we really eat such stuff1 and give it to our children1 and even prescribe it for invalids1 is too revolting for words6 ,it passes all comprehension6 ,dr ,kellogg1 in his excellent little book on this subject1 says1 when speaking of the deadly effects of the poisons formed within the body3 8,physiologists sometimes1 for experimental purposes1 separate from its bony attachments one of the muscles of a frog's leg1 and arrange it in such a manner1 in connection with a battery and a suitable device1 that by a repetition of electric shocks the muscle may be made to contract and lift a small weight4 ,after being thus made to work for a longer or shorter period1 the muscle becomes fatigued to such a degree that it no longer contracts in response to the electric stimulus4 ,this is shown to be due to the accumulation of the waste matters1 of which mention has been made4 ,if at this point the muscle is washed with a weak saline solution1 it at once recovers its ability to work4 ,if now a fresh muscle is thus prepared1 and strong beef tea or solution of beef extract applied to it1 the muscle at once becomes expanded or unable to contract1 the same as if it had been working for a long time1 but without having done any work whatever6 ,the reason for this is that the beef tea or beef extract is simply a solution of the same poisons which are developed in the muscles by work1 and to the paralysing effect of which its fatigue and inability to contract are due4444 ,by injection of the fluid obtained by compressing a piece of beef steak or so-called beef juice into the veins of a rabbit1 it has been proved to be highly deadly in character4 ,the quantity of beef juice required to kill a rabbit of given weight is less than the amount of urine required to produce the same effect4444 ,the juice obtained from the flesh of a dog was twice as poisonous as that obtained from ox flesh2 in other words1 it required twice as much beef juice to kill an animal of given weight as the juice obtained from the flesh of a dog44440#bc #bc 8,shall ,we ,slay to ,eat80 pp4 #ec-ef4 ,upon this subject of beef tea1 ,dr ,tibbles says3 8,beef tea1 mutton broth1 chicken broth1 and other meat infusions are useful for sick persons1 for they are stimulating and restoring1 but they are recognised now chiefly as stimulants to tissue change or to metabolism rather than as foods proper4 ,they do not prevent wasting of the body2 indeed1 when given alone1 they cause more rapid wasting than no food at all4 ,dogs fed on beef tea die sooner than when they are not fed at all40#bd #bd 8,food and ,hygiene10 p4 #ach4 ,in the ,u4 ,s4 ,dept4 of ,agr4 ,bulletin1 ,no4 #ajb1 8,experiments on ,losses in ,cooking ,meat10 we read3 8,beef which has been used for the preparation of beef tea or broth has lost comparatively little nutritive value1 though much of the flavouring material has been removed0 7p4 #fd74 ,it will thus be seen that beef tea extracts practically nothing from the meat2 and that the bulk of the nutriment1 such as it is1 remains in the meat4 ,this1 however1 is invariably thrown away6 ,we thus see that neither the beef tea nor the remaining mass of meat is of any use2 while both are certainly harmful4 ,so much for beef tea6 ,it is now a well-known fact that meat-eating is the more or less direct cause of various diseases4 ,tapeworm is one of these1 most easily and directly traceable to meat2 and a very serious disease it can become4 ,beef and pork are two great carriers of the cysts1 or tapeworm embryos2 and they develop in the intestine1 whence it is most difficult to extract them4 ,fish is another great cause of tapeworm2 and no matter how fresh these meats may be1 this same danger is run1 and can never be completely guarded against4 ,these facts are now so well known that it is unnecessary to quote authority in support of them4 ,the deadly trichina1 found mainly in pork1 but also in fish1 fowls1 and in other meats1 is the direct cause of trichinosis--a disease so closely resembling cerebro-spinal meningitis that it is impossible to distinguish between the two at first1 and without a detailed diagnosis4 ,the history of the infection is said to be somewhat as follows3--rats visit a cemetery1 and become infected with trichin4 ,after a time1 the rat dies of infection4 ,the hog--the universal scavenger--eats it4 ,man--the greatest of all scavengers--eats the hog1 and thus becomes infected in turn6 ,it is not a very pleasant thought1 or one calculated to elevate man to a position 8a little lower than the angels60 ,tuberculosis is another disease that is very frequently communicated to the human organism from the carcasses of dead cattle4 ,in his 8,human and ,bovine ,tuberculosis10 ,dr ,e4 ,f4 ,brush contends most strenuously that phthisis is very frequently contracted in this manner1 and advances strong evidence in support of his claim4 ,he says 7pp4 #i-aj73 8,the total number of cows in the ,united ,states for the year #ahhg was #ad1ebb1jhc--that is1 one cow to every four and three-fourths 7#d4g7 persons4 ,there exists1 according to ,lynt1 a true parallel between human and bovine phthisis2 the curves of double mortality are the same for different districts in the ,duchy of ,baden4 ,now this must mean that a larger proportion of the bovine race dies from phthisis than of the human race1 because of the difference in the length of life between the races4 ,we have no statistics of this kind in the ,united ,states1 but ,professor ,r4 ,a4 ,mc,lean tells me that1 where cows are affected by tuberculosis in great numbers1 the death rate from phthisis is correspondingly large in the human race in the same districts4 ,this is his observation from his large experience among diseased cattle40 ,it would be useless for me to enumerate in full all the numerous diseases that are traceable to meat-eating4 ,that alone would occupy an extensive volume4 ,typhoid fever has frequently been traced to the eating of oysters4 ,a disease closely related to hog-cholera has been known to be contracted by the human being1 as the result of eating pork4 ,meat-eating is known to be one of the chief and most direct causes of the decay of the teeth--the small fibres of the meat becoming wedged in between them1 and1 decomposing1 cause rapid decay of the teeth4 ,it is probable that this is one of the chief causes of the bad teeth we see about us4 ,gout and rheumatism are now well known to result from the eating of meat4 ,the reasons for this might perhaps be given4 ,as the result of excessive meat-eating1 and eating too much food1 the body becomes choked with an excess of mal-assimilated food material1 and particularly with uric acid--a product of the meat4 ,the blood1 being surfeited with this material1 deposits some of it in the vicinity of the joints1 and this gives rise to the various symptoms of gout4 ,it is beginning to be realised that this disease1 formerly thought to be the direct result of the drinking of wine and other alcoholic beverages1 is due to 8good old ,english beef40 ,rheumatism is largely due to the same cause4 ,meat poisoning shows itself in various forms2 but the cause is the same4 ,it is now known that meat-eating is the chief cause of ,brights disease2 and to all unprejudiced minds1 it will be obvious that this must be so4 ,the excess of albumen in the system cannot well be due to any other cause3 and the mode of cure thus becomes apparent also4 ,it is certain1 to anyone who has studied the facts carefully1 that meat-eating predisposes the body to all forms of disease4 ,in pestilences of any character--statistics1 so far as they have been kept1 conclusively show that the vegetarians escaped the disease1 and that the meat-eaters were the chief sufferers4 ,the excess of poisons introduced into the system predispose it to any form of disease to which it may be exposed at the time2 the general tone of the system being lowered1 owing to the lessened resistance1 it becomes a ready prey to any contagious disease which might be prevalent at the time4 ,in further support of this1 it has long been known that wounds heal far more rapidly in vegetarian soldiers and in all others who live upon foods of this character1 than in those who live largely upon meat4 ,carnivorous animals are far more subject to blood poisoning than are vegetarian animals4 ,these latter may be very badly wounded1 and escape with a scar2 but lions and tigers and other carnivorous animals frequently die from blood poisoning1 though but slightly wounded4 ,there can be no reason for this1 beyond that indicated above4 ,the tissues of the animal's body are more or less saturated with poison1 in the first place2 and it required but a small amount in addition1 to turn the scale against the animal1 and cause its death4 ,it is surely the same1 to a great extent1 in the case of human beings4 ,epilepsy is another disease which has been more or less directly traced to meat-eating4 ,a few years ago1 ,dr ,warner1 of the ,eastern ,illinois ,insane ,asylum1 called attention to the profound influence of flesh dietary upon epileptics4 ,he found that it had a most pernicious influence4 ,by experiment he also ascertained that cats fed upon meat1 or allowed to eat the mice they caught1 frequently become epileptic4 ,it has been ascertained1 further1 that a strictly vegetarian diet is the best possible preparation that can be made for a surgical operation of any kind2 and that vegetarians die less frequently1 as the result of severe operations1 than do meat-eaters4 ,paget1 in his 8,lessons on ,clinical ,surgery10 states that there is a higher death rate from operations in cities than in rural districts2 and he considers that this is largely due to the greater amount of meat consumed in the cities4 ,of late years much attention has been devoted to the relations of cancer and meat-eating4 ,several authors have called attention to this fact2 ,dr ,alexander ,haig1 in his 8,uric ,acid in the ,causation of ,disease10 strongly contends that the consumption of flesh is one of the chief causes of cancer1 and points out that any irritant to the tissues will invariably be one of the chief factors in the causation of this disease4 ,as he showed that meat-eating created much uric acid in the system1 and that this uric acid acts as an irritant upon the tissues1 it is obvious that the consumption of flesh-foods is one of the chief causes of this dreaded disease4 ,lately1 the ,hon4 ,rollo ,russell1 in his book1 8,the ,reduction of ,cancer10 has defended this view very strongly1 and has gathered together a great deal of evidence bearing upon this problem--showing that there is a definite connection between the amount of flesh consumed and the number of cases of cancer1 in any one locality4 ,he has also advanced strong reasons for supposing that the one is directly caused by the other4 ,as a result of comparing the food habits and the mortality tables of a large number of countries and districts1 it was found to be the invariable rule that when1 in any locality1 meat-eating was excessive1 the cancer rate was high2 and where meat-eating was small1 it fell to a comparatively low figure4 ,a number of other authorities could be quoted in this connection4 ,thus ,dr ,lambe remarks3 8,the effects of animal food1 and other noxious matter1 in inducing and accelerating fatal disease1 are not immediate1 but ultimate effects4 ,the immediate effect is to engender a diseased habit or state of constitution2 not enough to impede the ordinary occupations of life1 but1 in many1 to render life itself a long-continued sickness2 and to make the great mass of society morbidly susceptible to many passing impressions which would have no injurious influence on healthy systems40 ,drs ,clarke1 ,buchan1 ,abernethy1 ,sir ,edward ,berry1 ,drs ,sigmond1 ,copland1 ,alphonus ,lercy1 ,graham1 ,wardell1 ,trall1 and many other of the older writers were of the same opinion2 and a number of recent authorities have taken the same stand4 ,it is beginning to be realised that meat-eating is one of the most potent of all the causes of deadly and fatal diseases of many kinds--all more or less directly traceable to it4 ,but1 in addition to these varied diseases1 there are induced states of the body which must rightly be looked upon as diseased--though they are not actual diseases1 in the sense generally understood by that term4 ,meat-eating is1 however1 one of the most potent of all factors in inducing that state of the body known as 8predisposition0 to disease--and in deadening and lowering the vitality1 and in enfeebling the senses4 ,i shall now proceed to adduce evidence in support of these various statements1 and show that the effects of meat-eating are far more insidious and widespread than is generally believed2 and that the effects of this practice1 even among the supposedly healthy1 are indeed baneful and disease-engendering4 ,in the first place it must be pointed out and insisted upon that meat is a highly stimulating article of food1 and for that reason1 innutritious4 ,stimulation and nutrition invariably exist in inverse ratio--the more the one the less the other1 and vice versa4 ,the very fact1 then1 that meat is a stimulant1 as it is now universally conceded to be1 shows us that it is more or less an innutritious article of diet1 and that the supposed 8strength0 we receive from the meat is due entirely to the stimulating effects upon the system of the various poisons1 or toxic substances1 introduced into the system1 together with the meat4 ,it is for this reason that those who leave off meat1 and become vegetarians1 experience a feeling of lassitude and weakness1 for the first few days--they lack the stimulation formerly supplied1 and now notice the reaction which invariably follows such stimulation4 ,this feeling of weakness1 or 8all-goneness10 is therefore to be expected1 and is in no wise a proof that the diet is weakening the patient4 ,let him persist in his reformed manner of living for some time1 and he will find that this reaction wears off1 and that a general and continued feeling of energy and well-being follow4 ,it is commonly supposed that only by eating large quantities of animal foods can the bodily heat be maintained in cold climates4 ,such is by no means the case4 ,although the ,esquimaux1 and the inhabitants of ,greenland and ,iceland1 do subsist almost entirely upon fats and animal substances1 many of the peasants of ,northern ,russia and other parts of the globe1 eat very little meat--for the reason that they cannot secure it4 ,dr ,graham1 in his 8,lectures10 went so far as to say that3 8,all other things being precisely equal1 the man who is fully accustomed to a pure vegetable diet1 can endure severer cold1 or bear the same degree of cold much longer than the man who is fully accustomed to a flesh diet40 ,the truth probably is1 as ,dr ,trall pointed out1 that1 8the ordinary farinaceous foods and fruits contain all the carbon and hydrogen requisite to sustain the animal heat in all climates1 and under all circumstances of temperature2 and if ever surplus carbon or hydrogen is taken into the system1 it is1 of course1 thrown off2 and when a large amount of surplus carbon and hydrogen is taken1 the labour of expelling it is attended with a feverish excitement--which1 instead of warming the body permanently1 only wastes its energies1 and renders it colder in the end40 ,the body is1 in other words1 continually in a more or less feverish condition4 ,in discussing this question in my 8,vitality1 ,fasting and ,nutrition0 7,book ,,iii41 ch4 #d1 8,bodily ,heat07 ,i said3 8,there can be no doubt that the oxidation of the tissues throughout the system1 and the combination of the oxygen with the carbon are sources of animal heat1 in common with all the organic functions and chemical changes which take place in the body4 ,all the conditions requisite for the due regulation of the animal temperature are3 good digestion1 free respiration1 vigorous circulation1 proper assimilation1 and perfect depuration2 in two words--good health40 ,it is thought by many that 8stamina0 can only be maintained upon a diet derived largely from flesh1 but this is not at all the case4 ,in the chapter on the experience of nations and individuals1 ,i shall adduce a considerable quantity of evidence tending to show that a greater amount of endurance can be secured upon a vegetarian than upon a mixed diet6 ,but many persons do not mean by the word 8stamina10 endurance alone4 ,it is often difficult to get a definition of this word1 as it varies with individual conceptions4 ,if1 however1 by 8stamina10 is meant stoutness of person1 and fullness of blood1 such 8stamina0 constitutes the very food of disease1 and the person in such a state is not only more liable to febrile and epidemic attacks1 but is also in much greater danger while labouring under them1 than one whose development is such as to allow all the secretary functions to be performed with ease1 and whose blood is not so charged with either natural or extraneous elements4 ,how frequently do we hear of those who are said to be looking well and healthy being suddenly cut off by apoplexy1 or some malignant disorder6 ,the fact is1 we are deceived by appearances1 by what we erroneously consider the indications of health2 for those whom we are taught to regard as healthy and robust are generally the farthest from safety1 and only need a slight exciting cause to bring on a fatal disease4 ,it is not the apparent disease which is the real cause of death1 but men die because the body is worn out2 the tone of the fibres is destroyed1 and the principle of motion fails4 ,the obvious disease is the mask under which the condition is concealed4 ,i have referred before to the protection against epidemics afforded by a strictly hygienic life1 and particularly by the vegetarian diet4 ,there is an abundance of testimony on this point to which it is impossible to more than refer4 ,bush1 in his 8,works10 vol4 iv41 p4 #ee1 observed that the negroes of the ,west ,india ,islands1 were at that time almost wholly exempt from yellow fever1 which cut off the resident upper classes in large numbers4 ,mr ,hardy1 a noted ,scotch philanthropist1 escaped the yellow fever in ,new ,york1 he asserts1 by his course of living2 while ,mr ,whitlaw1 of ,new ,orleans1 ,dr ,rush1 of ,philadelphia1 and ,dr ,copeland1 also assert that they escaped yellow fever by abstinence4 ,the poet ,shelley1 in his 8,vindication of ,natural ,diet10 p4 #ah1 says3 8,there is no disease1 bodily or mental1 which adoption of vegetable diet and pure water has not infallibly mitigated1 wherever the experiment has been fairly tried4 ,debility is gradually converted into strength1 disease into healthfulness2 madness1 in all its hideous variety1 from the ravings of the fettered maniac1 to the uncontrollable irrationalities of ill-temper1 that makes a hell of domestic life1 into a calm and considerable evenness of temper--that alone might offer a certain pledge of the future moral reformation of ,society4 ,on a natural system of diet1 old age would be our last and our only malady3 the term of our existence would be protracted2 we should enjoy life1 and no longer preclude others from enjoyment of it4 ,all sensational delights would be infinitely exquisite and perfect2 the very sense of being would then be a continued pleasure1 such as we now feel in some few and favoured moments of our youth4 ,by all that is sacred in our hopes for the human race ,i conjure those who love happiness and truth to give a fair trial to the vegetable system4 ,reasoning is surely superfluous on a subject whose merits and experience of six months would set for ever at rest4 ,but it is only among the enlightened and benevolent that so great a sacrifice of appetite and prejudice can be expected--even though its ultimate excellence would not admit of dispute40 ,another argument in favour of the vegetarian dietary1 as against meat-eating1 is found in the fact that such a diet is conducive to symmetry and normal development of the human frame4 ,we shall see 7p4 #adb7 how the abdomens of the pigmies were greatly reduced1 as a result of abandoning their exclusive flesh diet4 ,many men are said to have reduced their weight from ten to one hundred and fifty pounds by an abstemious1 non-flesh diet4 ,the body also assumes a more symmetrical form1 and the skin and complexion a ruddier and more healthful glow4 ,it must be admitted1 however1 that the flesh of meat is not1 of itself1 a fat-forming food2 and many persons are put upon a diet of minced beef and hot water1 in order to reduce their weight4 ,this they do1 generally1 however1 at the expense of the general bodily health4 ,in the ,banting cure1 and the various cures which are followed in ,america and in ,england1 the weight is reduced1 but with doubtful benefit to the patient4 ,the large amount of beef creates an excess of acid within the system1 which has a tendency to eat away the fatty tissues2 and it is in this manner that they are destroyed4 ,the excess of acid which is thus manufactured1 however1 remains in the system1 and is the chief cause of resulting diseases of various kinds4 ,in addition to all these arguments1 it can be shown that a vegetarian diet improves and renders more acute the various senses4 ,sight and smell1 taste and hearing--all are influenced--in some cases more than in others4 ,frequently patients are enabled to see distances or to smell odours1 after living on this diet for some weeks1 which they have never been able to do before4 ,the appetite no longer craves the highly-seasoned and stimulating articles of food formerly desired1 but is content with the simpler foods4 ,the general acuteness and sense of well-being will more than compensate for any feeling of deprivation that may at first follow the abolition of meat from the diet4 ,there can be no question that the food exerts a tremendous influence over the mental1 moral1 and emotional life4 ,says ,dr ,haig#be3 #be 8,life and ,food10 pp4 #h-i4 8,i believe that as the result of a rational1 natural and proper diet1 producing the best circulation in the great power-house of the human body1 we shall get not only freedom from gross disease1 but that we shall get1 developing gradually1 conditions of mind1 thought1 judgment1 and morality1 which will1 in the future be as different from what they have been in a diseased and degraded past as the light of ,heaven is different from the darkness of the dungeon2 and that while there are to-day many things in human nature which all believers in the great1 and good1 and true1 can only most heartily deplore1 ,i believe that in the future there will be more harmony1 more strength1 more beauty1 more unselfishness1 more love--in a word1 a truer and greater and more complete sanity40 ,it can be shown1 further1 that the length of individual life as well as its usefulness and freedom from disease1 are dependent largely upon the character of the diet4 ,longevity1 properly so-called1 is not a prolongation of the period of decrepitude and helplessness1 as some imagine2 but an extension of that period of life when men can fully appreciate the blessings of existence4 ,it has been proved that any animal should live1 roughly speaking1 five times as long as it takes to mature4 ,the dog matures at two1 and lives1 on an average1 until it is ten2 and so on1 throughout the animal world4 ,man1 who matures at 7say7 twenty1 should live to be at least one hundred1 and probably more1 without showing any of the signs of decrepitude and imbecility which at present frequently accompany old age4 ,as a matter of fact1 we find that the average length of life is a fraction over forty-two years2 and1 in addition to this1 these forty-two years are filled with diverse diseases and miseries1 which should at no time afflict the individual4 ,something1 therefore1 is wrong1 producing this result4 ,in some way we are consciously or unconsciously perverting the laws of ,nature4 ,now1 in no way do we so flagrantly and so continually pervert her laws as in this question of food2 and we can for this reason account both for the sicknesses which occur--these being engendered by depraved conditions of the body--and for the shortening of life1 which we perceive about us on every hand4 ,philosophically1 as well as practically1 this should be so4 ,as ,dr ,graham pointed out years ago3 8,a life cannot be both intensive and extensive40 ,and the more it approaches the one1 the less can it approach the other4 ,anything which tends to rapid living--or1 what is perhaps the same thing1 rapid bodily consumption or combustion--will consequently tend to shorten life4 ,all stimulants would1 of course1 produce this effect2 and1 as meat is a highly stimulating article of food1 it will be seen that its consumption1 if long continued1 will ultimately tend to devitalise and wear out the body--for the reason that it hastens the vital wear and tear1 and consequently shortens life4 ,this is1 further1 in agreement with the fact that 8the heart of the habitual meat-eater beats from #gb to #hj beats a minute1 while that of the person living on a pure diet of fruits1 nuts1 etc41 will beat ten times less per minute4 ,fifteen hundred extra heart strokes every twenty-four hours makes a very appreciable strain upon the vital forces40#bf #bf 8,food ,value of ,meat10 p4 #de4 ,by ,w4 ,r4 ,c4 ,latson1 ,m4,d4 ,these conclusions are further borne out by the fact that the average standard of longevity is higher among those peoples and nations who subsist largely upon a vegetarian diet1 than among the meat-eating races4 ,there is an additional argument against meat-eating which might be mentioned in this place4 ,it is this3 ,that meat1 being a highly stimulating article of diet1 has a tendency to make us eat too much1 both of meat1 and of other foods1 which are before us at the time4 ,when the meal consists largely of simple1 non-stimulating food-stuffs1 it will be found that this tendency is absent1 and there will be no temptation to overeat1 or eat to excess1 as is the case when meat is largely indulged in4 ,less food1 and not more1 will be eaten--which corresponds with the argument drawn from physiology and chemistry--which shows us that we can abstract the same amount of nutriment from less food of another character4 ,instead of eating more food1 when we adopt a vegetarian diet1 therefore1 we should eat less6 ,and1 as a matter of fact1 most vegetarians do eat less than meat-eaters4 ,thus1 ,mr ,henry ,salt1 in his 8,logic of ,vegetarianism10 p4 #fc1 says3 8,if the chemist were a man of action1 and not merely a man of study1 the practical aspects of this question might1 at the outset1 give him pause4 ,had he known vegetarians1 lived among vegetarians1 and talked with vegetarians1 instead of regarding them theoretically1 he would have been aware that the average vegetarian eats decidedly less in bulk than the average flesh-eater40 ,this agrees with our argument advanced elsewhere--that meat is not as nutritious as other articles of food2 and1 further1 when we come to consider the question of a fruitarian diet1 we shall find that cooking also destroys a large amount of the vital properties of food1 and that less raw food may be eaten than cooked food4 ,for further discussion on this point1 ,i would refer the reader to the chapter on the quantity of food necessary to sustain life4 ,the question of the influence of the diet upon the mental1 emotional and moral life should1 perhaps1 be insisted upon a little more fully4 ,many of the older writers have insisted on this fact very strongly1 and furnished numerous examples and illustrations of the effects of the diet upon this side of man--either for better or worse4 ,judge ,woodruff1 writing on this subject1 says3 8,on my return to ,smyrna1 ,i stopped at ,syra4444 ,i there became acquainted with ,dr ,korke1 an eminent teacher from ,switzerland4 ,he had charge of the principal school at ,syra1 containing from two hundred to three hundred pupils4444 ,i can truly say that these ,greek children manifested a capacity for learning which exceeded anything ,i had ever before or have since witnessed4 ,dr ,korke attributed this extraordinary ability in his pupils1 mainly to their habits of living1 which were exceedingly simple4 ,coarse1 unbolted wheat-meal bread1 with figs1 raisins1 pomegranates1 olives1 and other fruit1 with water1 constituted their diet4 ,figs and other fruit composed a large portion of their food2 but ,i am confident they did not consume an ounce of flesh meat in a month40 ,it is generally conceded that the eating of large quantities of meat tends to make the consumer pugnacious and animal-like in nature4 ,this has been insisted upon over and over again1 and innumerable cases could be adduced in support of this contention1 if necessary4 ,the ,tartars1 who live principally on animal food1 possess a degree of ferocity of mind and fierceness of character which form the leading feature of all carnivorous animals4 ,on the other hand a vegetable diet gives to the disposition1 as in the ,brahmin1 a mildness of feeling directly the reverse of the former4 ,to many1 it would appear that1 if a choice had to be made1 it would be better to resemble the former class than the latter--since the one conquers and controls and the other is conquered and controlled4 ,this is not invariably the case1 however4 ,the pigmies of ,africa1 and the ,esquimaux do not possess this fierce disposition1 but are frequently cowardly1 and easily overruled by other ,european nations4 ,it would appear1 therefore1 that dietetic considerations cannot settle this question--which is too largely a matter of philosophy1 on the one hand1 and of personal idiosyncrasy1 on the other1 to allow of any definite conclusions being drawn therefrom4 ,if we desire to arrive at definite results1 we must experiment upon different individuals of the same race2 and then1 by observing the same individuals1 while upon a meat diet1 and while upon a vegetarian diet1 some definite results might be obtained4 ,there are two consequences of meat-eating which should be noted1 in this place1 however--the influence upon the passional nature1 and the influence upon the desire for alcohol4 ,meat1 being a stimulant1 excites the bodily functions unduly--stimulating and irritating them in an unnatural manner1 and exciting the individual to acts which he would not think of performing1 were his body less stimulated and more under control4 ,this is not saying that a vegetarian diet destroys or lowers the sexual powers1 or the tone of the animal nature--far from it4 ,but it does not keep the sexual organs in a more or less constant state of irritation1 as is the case upon a meat diet4 ,the potential energy is there2 but the desire to expend it so frequently is not noted4 ,here is1 at all events1 a very important factor in civilisation--how important1 few realise 7see ,sanger's 8,history of ,prostitution074 ,at all events this is one very strong argument in favour of the vegetarian diet1 and should by no means be overlooked4 ,the relation between meat-eating and the consumption of alcohol is now becoming widely known and recognised4 ,no sooner does the amount of meat consumed1 per capita1 rise1 than the quantity of alcohol consumed rises also4 ,the two--meat-eating and alcohol-drinking--invariably go hand in hand2 and the reason is obvious4 ,meat is a highly-stimulating article of food4 ,all stimulants call1 after a time1 either for an increase in the amount of the stimulus1 or for a stimulant of another character--in order to produce the desired result4 ,now1 of all solid foods1 there is no stimulant which is more powerful than meat2 and for that reason liquid stimulant is sought4 ,one stimulant craves another4 ,and another reason for the invariable accompaniment of the two is this4 ,it would be practically impossible to create a desire for alcoholic beverages while eating fruits1 nuts and vegetables4 ,they do not call for alcohol1 and there would be no desire for it manifested4 ,in every way we see1 therefore1 that drunkenness would be largely abolished by the simple introduction of vegetarianism as a diet--and this has been confirmed by the fact that in certain sanatoriums1 where the vegetarian diet has been introduced as a cure for inebriety1 it has been found to work to perfection2 and the patients1 while on this diet--and although allowed all the alcohol they craved at first--soon ceased to want it1 and the craving left them after a few days--never to return1 so long as they maintained their reformed habits of living4#bg #bg ,see1 in this connection1 ,h4 ,p4 ,fowler3 8,vegetarianism1 the ,radical ,cure for ,intemperance02 ,dr ,jackson's 8,how to ,cure ,drunkards10 etc4 ,in conclusion1 ,i wish to call special attention to the very great effects of a properly regulated vegetarian dietary upon the body 7#a7 when diseased2 and 7#b7 to its power to prevent such diseased states4 ,in any form of chronic or acute disease--no matter what its nature may be--only good will follow the adoption of a vegetarian regimen2 and the more closely this is followed1 and the more sparing and abstemious the diet--the sooner will the patient mend and get well4 ,and if the vegetarian diet be adopted when the patient is well1 and conscientiously followed1 there can be no question whatever that he will stay well--provided he does not eat too much1 and that he pays reasonable attention to the general laws of health4 ,the preventive influence of the diet is very profound and far-reaching4 ,but now1 it may be asked1 if all this be true2 if these diverse and grievous diseases that afflict man result from the eating of meat2 how comes it about that it is such a universal article of diet8 ,how is it that everyone believes in its value so thoroughly8 ,the answer to this is simple4 ,the majority simply follow where custom leads1 without further thought1 and without stopping to inquire into the reasons for the course of life they daily pursue4 ,but the scientists1 and the physiologists8 ,they surely ought to know better6 ,they ought1 indeed2 but they do not seem to6 ,it would really appear as though this whole doctrine of meat-eating could be traced back to the old and fallacious dogma that we have canine teeth in our heads6 ,they have been the source and the cause of all the trouble6 ,but1 as ,dr ,trall said years ago1 in writing of this very question3 8,sometimes1 when ,i think how perfectly ridiculous as well as sad this carnivorous tooth blunder is1 on the part of doctors of learning and unlearned people1 ,i am reminded of that very beautiful experiment of a dog running after his own tail4 ,take a dog1 give his head a sudden twist round towards his tail1 at the same time holding his tail in the line of his mouth1 and say #8catch it1' and the poor1 deluded dog will run round and round with all his might1 till he falls down dizzy and exhausted1 all the while fancying himself going the straightest possible road in pursuit of his tail4 ,and after he has rested a little1 and recovered a little breath1 he will up and at it again4 8,it is very much so with our flesh-eaters4 ,the doctors have given their heads a roundabout twist2 told them they had carnivorous teeth2 set them agoing2 pointed to the beasts of the field1 the fowls of the air1 and the fishes of the sea1 and said #8catch them4' ,and the whole world has gone to hunting and fishing and fattening and butchering and salting and pickling1 and smoking and broiling1 and frying and eating1 until they have become filled with morbid humours1 scrofula1 cancer1 erysipelas1 gout1 rheumatism1 biliousness and putrid fevers2 then they have rested a while1 lived on vegetable food until they have measurably recovered1 and then resumed their carnivorous raid in the animal kingdom6 8,and sickness has not taught them the lesson it ought to have done4 ,instead of regarding their maladies as the necessary consequences of their eating habits1 they have looked upon them as the arbitrary inflictions of chance1 or of a mysterious ,providence4 ,even when1 in the middle ages1 the great pestilences prevailed over ,europe1 at a period of the world's history when for three hundred years the people literally rioted and revelled in the abundance of flesh blood and alcoholic beverages2 and when1 during those three centuries1 the terrible plague--the #8,black ,death' and the #8,great ,mortality1' as it was then called--desolated ,london1 ,paris1 and other great cities--sweeping off one hundred millions of the earth's inhabitants--the medical profession1 and the people with them1 wholly mistook the lesson it taught4 8,and so it is now4 ,people eat all manner of animal products1 with their morbid humours1 foul secretions1 diseases1 impurities and corruptions2 and when their bodies become so obstructed and befouled that they retch1 and vomit1 and spit1 and expectorate1 and go into fever and inflammation1 and gripes and spasms1 they wonder what the matter is6 ,and then they send for the family physician1 and he wonders also4 ,why1 the only wonder is that they are not all matter60 ,throughout the whole of the above argument1 ,i have assumed that the meat eaten is from healthy animals1 and have assumed that no diseased meat finds its way upon the table of the average meat-eater--an assumption which is certainly not warranted by facts4 ,i wished1 however1 to give my adversaries every advantage in this discussion1 and for that reason have assumed throughout that the meat was obtained from healthy animals1 and was not adulterated before coming to the table4 ,as a matter of fact1 however1 neither of these two conditions are invariably fulfilled4 ,we might say that the second condition is very rarely fulfilled4 ,it is generally known that meat is inoculated with chemicals of all kinds before it is placed upon the market1 and for that reason it is enabled to be shipped from place to place1 and to hang in the butcher's shop by the hour without being kept upon ice--for how1 otherwise1 could this be8 ,we know that meat decomposes very rapidly--especially in moist or warm weather--but it is apparently enabled to hang1 nevertheless1 for hours at a time in the butcher's shop6 ,if chemicals of various kinds were not injected into the meat1 this would be impossible4 ,most graphically does ,upton ,sinclair describe this process of 8pickling0 in his book1 8,the ,jungle10 where he says3 8,jonas has told them how the meat that was taken out of pickle would often be found sour1 and how they would rub it up with soda to take away the smell1 and sell it to be eaten on free lunch counters2 also of all the miracles of chemistry which they performed1 giving to any sort of meat1 fresh or salted1 whole or chopped1 any colour and any flavour which they chose4 ,in the pickling of hams they had an ingenious apparatus1 by which they saved time1 and increased the capacity of the plant--a machine consisting of a hollow needle attached to a pump2 by plunging this needle into the meat and working with his foot1 a man could fill a ham with pickle m a few seconds4 ,and yet1 in spite of this1 there would be found ham spoiled1 some of them with an odour so bad that a man could hardly bear to be in the room with them4 ,to pump into these the packers had a second and much stronger pickle which destroyed the odour--a process known to the workers as #8giving them thirty per cent4' ,also1 after the hams had been smoked1 there would be found some that had gone to the bad4 ,formerly these had been sold as #8,number ,three ,grade1' but later on1 some ingenious person had hit upon a new device1 and now they would extract the bone1 about which the bad part generally lay1 and insert in the hole a white-hot iron4 ,after this invention there was no longer ,number ,one1 ,number ,two1 and ,number ,three ,grade--there was only ,number ,one ,grade6 ,the packers were always originating such schemes4 ,they had what they called #8boneless hams1' which were all the odds and ends of pork stuffed into casings2 and #8,california ,hams1' which were the shoulders1 with great knuckle joints1 and nearly all the meat cut out2 and fancy #8skinned hams1' which were made of the oldest hogs1 whose skins were so heavy and coarse that no one would buy them--that is1 until they had been cooked1 and chopped fine and labelled #8head cheese'60 ,this question of diseased meat is1 therefore1 one which deserves our close attention1 largely because it has been treated so ineffectually in the past1 in other books dealing with this subject4 ,the defect has been due to the fact that1 until recently1 no definite facts have been available2 and1 although everyone knew in a general way that much of the meat said to be 8inspected0 and found free from disease was1 as a matter of fact1 unfit for human food1 there were no data to which the vegetarian could point1 and say3 8,here are facts and figures incontrovertible6 ,what have you to say in defence now80 ,lately1 however1 several such exposures have been published4 ,it would be well for us to summarise the facts2 and ,i cannot do better1 in this connection1 than to turn to ,dr ,albert ,leffingwell's book1 8,american ,meat40 7,i would refer all those interested to its fascinating pages47 ,a very brief summary must suffice4 ,this will be enough1 however1 for our purpose3 8,during the period of #aija-aijf inclusive1 over #ffj1jjj post-mortem inspections were made of animals1 which before slaughter had been rejected in the stock yards as apparently diseased4 ,of these1 only #he1jjj--less than one in eight--were finally condemned as wholly unfit for food purposes4444 ,what is it that the ,united ,states inspector is required by his regulation to condemn as unfit for human food8 ,the carcasses of animals which he might find affected by cancer or malignant tumours8 ,no4 ,he is directed to condemn the tumour1 the part of the carcass which was affected1 the organ which was infiltrated by disease6 ,the remainder of the carcass--what becomes of that8 ,is there anything which prevents it from being turned into the food supply of the poorer classes8 ,there is sometimes a silence which accords assent4444 ,suppose the entire liver of a hog to be a mass of cancerous disease2 what is there in these regulations of the ,department of ,agriculture to prevent transmuting the muscular tissues and unaffected organs into various food delicacies or food products1 which in due time should find their way to the tables of rich and poor in ,england and ,america8 ,not a word6444 8,the ,united ,states ,department of ,agriculture advances yet another step1 and1 under certain circumstances1 requires the inspector's approval of the flesh of tuberculous animals as fit food for human beings3 0,rule ,c4--,the carcass1 if tuberculous lesions are limited to a single or several parts or organs of the body 7except as noted in ,rule ,a7 without evidence of recent invasion of tubercle bacilli into the systemic circulation1 ,,shall ,,be ,,passed1 after the parts containing the localised lesions are removed and condemned40 ,the following table affords matter of interest3-- ,number of ,carcasses 7,approximately7 found on inspection to be affected with tuberculosis1 of which 8parts0 were condemned1 and the remainder passed as wholesome food4#bh ,,year ,,cattle ,,hogs #aijj #he #a1jfa #aija #bef #dd #aijb #aeb #d1gjj #aijc #bej #eb1jjf #aijd #gjc #aah1hbj #aije #fdg #adb1aje #aijf #a1aad #aac1dia #aijg #aj1ecj #cfd1eei #aijh #bg1dfg #fbh1dfb ------------ --------------- ,total #da1bjd #a1dbe1bdh #bh ,abstract from the ,annual ,report of the ,bureau of ,animal ,industry4 ,the significance of these figures should not escape the reader4 ,here is the proof1 based upon official statistics1 of the utilisation for food purposes of animals suffering from tuberculous disease6 ,but the figures prove far more4 ,they illustrate the terrible indifference to public interests which governed the inspection of meat1 especially before the legislation of ,june1 #aijf4 ,note the vast difference which obtains between the number of animals found 8partly0 diseased in #aijg1 and the number of preceding years4 ,for instance1 the total number of beef carcasses inspected in #aijg showed an increase of precisely #aj per cent4 above the figures of #aijf4 ,yet the number of cattle1 of which the carcasses were 8in part0 condemned increased--not #aj per cent4--but over #hjj per cent4 above the figures of the year before4 ,almost as many hogs were condemned in one year 7#aijg7 as 8in part affected0 by this disease1 as during the entire seven years that preceded it6 ,was there any noteworthy sudden increase in the prevalence of this disease among animals intended for human food8 ,there is no hint of it in the official report4 ,the only conclusion we can reach is that1 following the agitation and legislation of #aijf1 thousands of hogs and cattle were at least partly condemned1 which in preceding years1 without even the condemnation of a part1 passed into the food supply of the world4 ,during eight years1 #aijj-aijg1 there were slaughtered1 under ,government ,inspection1 over #bjc1jjj1jjj hogs4 ,since there can be no doubt that the trichina was as common among all the animals as among those whose carcasses were examined1 it follows that1 during this period of eight years1 over #e1jjj1jjj carcasses of hogs1 or about #a1jjj1jjj1jjj pounds of pork1 infested by trichin--at least half of which at the time of slaughter were potent for mischief--were turned into the meat supply of an unsuspecting world6 ,the following 8,government ,regulations10 in this connection1 are certainly remarkable and well worth quoting4 ,it is hardly likely that the general public suspects what is given to them in the form of meat2 and the following quotations will probably help to open their eyes3 8,malignant ,epizootic ,catarrh4--,the carcasses of animals affected with this disease1 and showing general inflammation of the mucous membranes with inflammation1 shall be condemned4 ,if the lesions are restricted to a single tract1 or if the disease shows purely local lesions1 the carcass may be passed40 ,skin ,diseases4 ,section #af4--8;,carcasses of animals affected with mange or scab1 in advanced stages1 or extension of the inflammation of the flesh1 shall be condemned4 ,when the disease is slight1 the carcass may be passed40 ,section #ba4--8;,hogs affected with urticaria 7diamond skin disease7 tinea tonsurans1 demodex folliculorum1 or erythema1 may be passed1 after detaching and condemning the skin1 if the carcass is otherwise fit for food60 ,caseous ,lymphadenitis4 ,section #ab4--8,when the lesions of caseous lymphadenitis are limited to the superficial lymphatic glands1 or to a few nodules in an organ1 involving also the adjacent lymphatic glands 7,n4,b471 and the carcass is well nourished1 the meat may be passed1 after the affected parts are removed and condemned40 ,tapeworm ,cysts4--8,carcasses of animals slightly affected with tapeworm cysts may be rendered into lard or tallow1 but extensively affected carcasses shall be condemned0 7p4 #ae74 ,section #ag4 ,par4 #c4--8;,carcasses or parts of carcasses found infected with hydatid cyst 7echinococcus7 may be passed after condemnation of the infected part or organ40 ,similar quotations could be supplied ad libitum2 but the above will doubtless suffice for our purposes4 ,from them we see that--all statements to the contrary notwithstanding--a very great deal of diseased meat does get into the market--so much1 in fact1 that it becomes highly probable that a large percentage of it is diseased2 and that we probably run more chance of buying diseased meat than we do of obtaining meat clean and free from infection4 ,these facts and figures relate only to the meat slaughtered under ,federal ,inspection1 it must be remembered2 and represent the best possible condition in which our meat is obtained4 ,this meat is passed by expert ,government ,inspectors2 the packing houses are considered the best and the cleanest in the country1 etc4 ,what1 then1 of the meat killed by local butchers1 on farms1 and without ,federal ,inspection altogether8 ,the reader may think that there are but few cattle and hogs killed in this way2 and that their flesh is not disposed of upon the public market to any extent4 ,if he is of this opinion1 he is sadly mistaken1 as the following figures will show4 ,i take them from ,dr ,a4 ,m4 ,farrington's ,report to the ,bureau of ,animal ,industry1 which is published as ,circular ,no4 #aed1 under the supervision of the ,u4 ,s4 ,department of ,agriculture4 ,as we have seen that the tendency of the ,bureau is to under rather than over-estimate the facts in the case1 the following statements will appear all the more impressive4 ,the figures given below relate to the year #aijg1 but much the same conditions prevail to-day1 and but little has been done to check the conditions depicted4 ,the following is the result of a careful statistical inquiry1 in tabulated form3-- ,,item ,,cattle ,,sheep ,,swine ---------------------------------------- ---------------------------------------- ----------------- ,slaughtered under ,federal ,inspection #g1fcc1cfe #aj1beb1jgj #cb1hhe1cgg ,estimated ,farm ,slaughter #a1ejj1jjj #a1jjj1jjj #af1ejj1jjj ,slaughtered by ,butchers without ,federal ,inspection #d1igb1jeb #g1gic1acc #aj1caf1cjj ---------------------------------------- ---------------------------------------- --------------- ,it will be seen from the foregoing that practically #e1jjj1jjj cattle1 nearly #h1jjj1jjj sheep1 and over #aj1jjj1jjj hogs were slaughtered by butchers in #aijg without ,federal ,inspection1 to which may be added about #c1jjj1jjj calves4 ,all these #bf1jjj1jjj animals were consumed by the people of the ,united ,states1 and the responsibility of inspecting them rested wholly upon the ,state and local authorities1 since they are beyond the reach of the ,federal ,inspectors4 ,and now1 how about the sanitary conditions of the slaughter-houses in which these animals were killed1 and how about the state of the animals themselves8 ,were they free from disease8 were they sick8 ,were the surroundings filthy and poisonous in the extreme8 ,if ,i should give an account of the real state of affairs in my own words1 ,i should be accused of exaggeration--to use the very mildest term4 ,i prefer1 therefore1 to quote entirely from the ,report of the ,bureau of ,animal ,industry1 before referred to4 ,this ,report states in part3 8,the slaughter-houses1 where animals are killed for local consumption1 are usually isolated or scattered about the city or town4444 ,such houses1 in addition to being unsightly1 malodorous1 unclean1 and insanitary in the extreme1 are actually centres for spreading disease4444 ,a recent investigation made by the ,state ,board of ,health in ,indiana of those slaughter-houses which do not have ,federal ,inspection 444 states that3 8#8,of the #cbg slaughter-houses inspected1 only #bc1 or #g per cent41 were found to fulfil the sanitary standards4444 ,at nearly all slaughter-houses inspected1 foul1 nauseating odours filled the air for yards round4 ,swarms of flies filled the air and the buildings and covered the carcasses which were hung up to cool4 ,beneath the houses was to be found a thin mud1 or a mixture of blood and earth1 churned by hogs1 which are kept to feed upon offal4444 ,maggots frequently existed in numbers so great as to cause a visible movement of the mud4 ,water for washing the meat was frequently drawn from dug wells1 which receive seepage from the slaughter-house yards1 or the water was taken from the adjoining streams1 to which the hogs had access4 ,dilapidated buildings were the usual thing1 and always the most repulsive odours and surroundings existed4' 444 8,one of the butchers was asked what they did with #8sick' cattle4 ,he laughed and answered #8,what do they all do with them8' 8,in another large eastern city there are only four slaughter-houses in the city proper which do not have ,federal ,inspection4 ,the total kill at these places is about #a1jjj cattle and #b1ejj hogs per month4 ,the only inspection is furnished by one inspector of the board of health1 and this inspector is not a veterinarian4 ,previous to his employment by the board of health1 he was a hotel porter40 ,it need only be added that such strict economy is practised in all these slaughter-houses that the odds and ends--the 8trimmings0--are now valued by the butchers at about #ad per cent4 of the whole4 ,the trimmings consist of every part of the animal except the actual refuse it contains1 everything else being utilised in one way or another4 ,as one ,chicago packer proudly expressed it1 when speaking of hogs1 8we use everything but the squeal60 ,this1 be it observed1 is the meat placed upon the market and eaten by the ,american public1 to the extent of millions of carcasses yearly6 ,is it any wonder that the people have cancer1 and tapeworm1 and tuberculosis1 and other illnesses1 and break down prematurely and become miserable and die8 ,it would be a wonder indeed if they did anything else6 ,it is well known that large quantities of diseased meat are constantly being introduced and placed upon the market--far more than the public is aware of4 ,but1 for the present argument1 it is not necessary that we should force this conclusion1 since we can establish the point1 even assuming that all the meat eaten is from the carcasses of healthy animals--the actual content of the tissue containing toxic material1 no matter how free the animal may be from what is generally known as 8disease40 ,this being true1 all the arguments advanced above will remain perfectly valid--no matter how 8healthy0 the animal may be4 ,,vi ,,the ,,argument ,,from ,,experience 7,nations and ,individuals7 8,there is a difference10 observes ,chalmers1 8between such truths as are merely of a speculative nature1 and such as are allied with practice and moral feeling4 ,with the former1 all repetition may be often superfluous2 with the latter1 it may just be by earnest repetition that their influence comes to be thoroughly established over the mind of the inquirer40 ,these words are particularly true when applied to the subject matter before us4 ,no matter how perfect1 theoretically1 an argument may be1 it will never appeal to the public mind as do a few concrete facts4 ,the arguments ,i have presented1 drawn from comparative anatomy1 from physiology1 chemistry1 and from hygiene1 would weigh but little in many minds against the testimony of human experience4 ,they would contend that1 no matter how good the theoretical argument might be1 the facts1 nevertheless1 would seem to prove the contrary2 and show that the majority of all the more civilised people of the earth1 particularly the ruling and governing nations1 do1 as a matter of fact1 eat meat2 and hence1 practically1 meat is a suitable article of diet4 ,i propose to consider these arguments in the following chapter1 and see how far they rest upon facts1 and how far upon misconception4 ,pythagoras1 one of the most celebrated philosophers of antiquity1 was one of the first to defend the 8vegetable diet40 ,he not only totally refrained from animal food himself1 but also strictly prohibited the use of it by his disciples1 so that those who abstain from it at the present time are sometimes known as ,pythagorians4 ,pythagoras flourished about five hundred years before the ,christian era4 ,he was a man of immense learning1 and extraordinary powers of intellect4 ,he was the first demonstrator of the forty-seventh problem of the first book of ,euclid1 and entertained correct views of the solar system4 ,ovid speaks of him with great admiration4 ,zeno1 the ,stoic1 ,diogenes1 the ,cynic1 ,plato1 ,plutarch1 ,plautus1 ,proclus1 ,empedocles1 ,socrates1 ,quintus ,sextus1 ,apollonius of ,tyana1 ,porphyry1 and numerous others1 among the ancients1 abstained from animal food and1 more recently1 ,haller1 ,ritson 7celebrated for his numerous works and varied talents71 ,dr ,cheyne1 ,dr ,lambe1 ,mr ,newton 7who wrote a splendid book1 8,the ,return to ,nature071 ,shelley1 ,dr ,hufeland1 ,sir ,richard ,phillips1 and many others have both advocated and personally tried for many years a strictly and exclusively vegetable diet4 ,hesiod1 the ,greek poet1 ,herodotus1 ,hippocrates1 ,pliny1 ,galen1 and many other writers of antiquity could be quoted as defending a simple1 non-flesh diet4 ,of late years numerous scientific men and physicians have come forward in support of this claim2 and their testimony will be found in various parts of this work4 ,if the past has produced individual giants1 mental and physical1 who subsisted upon a vegetarian dietary1 the present may also claim its champions2 and there are doubtless more at the present day than ever before4 ,many athletes are now adopting a vegetarian diet1 largely on account of the ,fletcher-,chittenden experiments before referred to2 largely because of individual study and investigation4 ,the fact that strength and endurance are greatly increased by a strict vegetarian or fruitarian dietary cannot be gainsaid4 ,i have adduced some of this evidence in the chapter on hygiene1 and shall adduce further evidence in the present and following chapters4 ,the frequently quoted case of the seventy-mile walking match1 that took place in ,germany some years ago1 should at least be referred to4 ,fourteen meat-eaters1 and eight vegetarians started on a seventy-mile walking match4 ,all the vegetarians reached the goal1 it is said in 8splendid condition0--the first covering the distance in fourteen and a quarter hours4 ,an hour after the last vegetarian came in1 the first meat-eater appeared1 and he was 8completely exhausted40 ,he was also the last meat-eater to finish the race1 as all the rest had dropped off after thirty-five miles4 ,a further and almost exactly similar illustration is furnished by the ,dresden to ,berlin walk of #aijb4 ,for this1 eighteen vegetarians and fourteen meat-eaters started1 and ten of the vegetarians1 but only three of the meat-eaters came in4 ,the winner 7,karl ,mann7 was upwards of seven hours in front of the first meat-eater4 ,it is to be noted that ,mann was a strict fruitarian1 and practically never touched the ordinary vegetarian foods4 ,the last meat-eater only just got in within the time limit1 and was beaten by more than four hours by a man of fifty-nine1 who had been a vegetarian for thirty-eight years4 ,in this race the championship of ,germany was decided1 and the winner made two world's records4 ,the proceedings were watched1 and the organs and circulation of competitors were measured and recorded by a committee of physiologists1 for the benefit of the ,german government and army4 ,dr ,alexander ,haig1 in his 8,diet and ,food10 p4 #ajj1 says3 8,a week or two after the race ,i had the pleasure of examining the winner1 who had1 to a large extent1 arranged his diet by the aid of a previous edition of this book4444 ,his circulation was far better than that of any meat-eater1 which1 to a large extent1 explains his victory2 and the records show that his heart was smaller at the end of the race than at the beginning4 ,i have but little doubt that the meat-eaters who gave up had dilated hearts1 owing to their obstructed circulation4444 ,in my opinion1 a few more hard facts like these 7and plenty more of such records will be forthcoming7 will quite dispel the meat-eating delusion that strength and endurance can be attained on no food but flesh4 ,the truth is that #ej per cent4 more endurance and strength can be obtained with many other foods2 and the chief reason for this can now be seen and gauged in a moment by the rate of the capillary circulation of the individuals concerned2 and this capillary circulation is proportioned to the uric acid in the blood1 and is therefore slowed and obstructed by meat1 which introduces uric acid40 ,professor ,baelz1 of ,tokio1 ,japan1 made some experiments on vegetarian natives1 and1 after measuring and recording some of their feats of endurance1 he gave some of them meat1 which they took eagerly1 and regarded as a great luxury1 because it was used by the 8upper classes02 but after three days they came and begged to be let off the meat1 as they felt tired on it1 and could not work as well as before4 ,the ,professor then made some similar experiments on himself1 and he found that he also was sooner tired1 and more disinclined for exertion when he took meat4 ,mr ,eustace ,h4 ,miles1 formerly amateur champion of the world and holder of the gold prize at tennis1 amateur champion of the world at racquets1 and of ,american squash1 tennis1 etc41 is a strong advocate of vegetarianism1 and has written a number of works on this subject1 defending the non-flesh diet--which books are too well known to need more than a mere reference4 ,mr ,miles1 though he must be approaching middle age1 is a remarkably young-looking man1 with a brilliant complexion1 and thinks that he will be as good ten or fifteen years from now as he is to-day4 ,in a conversation with me1 ,mr ,miles stated that he considered diet the all-important factor1 so far as health is concerned2 and exercise1 and other forms of health-getting 8a luxury40 ,i agree with him absolutely1 and defended this very position in my 8,vitality1 ,fasting and ,nutrition10 pp4 #fah-fba4 ,i too think that if the food be regulated in quality1 and sufficiently reduced in quantity1 all other factors might be more or less neglected1 and perfect health maintained4 ,but it would be useless to refer to a large number of individual cases of this character4 ,however many ,i might cite1 the defenders of meat-eating would be enabled to cite an equal number of cases in favour of their argument2 and for this reason ,i do not think that individual cases are of value in establishing any conclusion beyond this one--viz4 such cases show us conclusively that men can live1 and can maintain a high standard of physical health and mental brilliancy upon a diet derived exclusively from the vegetable world4 ,that is an important point1 but would not be conclusive4 ,in order to arrive at a definite conclusion1 far larger numbers of vegetarians and meat-eaters must be investigated2 and the question1 therefore1 becomes one of statistics and of the diets of nations1 rather than of individuals4 ,i shall accordingly turn to this aspect of the problem--after mentioning one additional point that must not be lost sight of1 in this connection4 ,it must be remembered1 throughout1 that1 for every vegetarian in ,england or ,america1 there are doubtless #ajj or more meat-eaters1 so that the percentage of success in the athletic field and elsewhere should be at least #ajj to #a--;and probably a great deal more1 if the balance is to be maintained between the vegetarian and flesh-eating athletes1 and others before the public eye4 ,but1 as a matter of fact1 we find that the percentage is very much lower than this2 and that1 within the last few years1 at any rate1 quite as many vegetarian athletes secured successes and achieved records as did the meat-eating athletes2 and in some instances1 where the two ran in competition1 it was found that a larger percentage of vegetarian athletes achieved success than did the meat-eaters4 ,inasmuch as the number is so disproportioned1 in the two cases1 it would certainly appear that the vegetarian athletes did1 on the whole1 achieve a far greater percentage of successes than did the meat-eating athletes4 99 99 99 99 99 ,the diets of the various nations have so frequently been summarised and presented by writers upon this subject that it will not be necessary for me to do more than to mention briefly a few of the most essential points2 and to refer the reader to those works in which these facts and arguments are to be found in full4 ,dr ,graham1 in his 8,science of ,human ,life02 ,dr ,john ,smith1 in his 8,fruit and ,farinacea02 ,dr ,anna ,kingsford1 in her 8,perfect ,way in ,diet10 and1 more recently and fully1 the ,hon4 ,rollo ,russell1 in his extensive volume1 8,strength and ,diet3 ,a practical treatise with special regard to the life of nations0--all these writers have discussed this question of national health1 as compared with national diet1 and found1 almost invariably1 that in every nation whose diet consisted almost exclusively or even largely of meat1 the natives were small in stature1 depraved mentally and morally1 and afflicted with diverse diseases2 whereas those nations which were largely vegetarian did not suffer in the same way from the sicknesses and pestilences that affected their fellow-men2 but were1 on the contrary1 more forceful1 superior morally and mentally1 and in every way higher in the scale of evolution than those nations which subsisted largely upon meat4 ,a striking example of this is to be found in the pigmy races of ,central ,africa4 ,in his work1 8,the ,pigmies10 ,professor ,a4 de ,quatrefages has shown us that this miniature people1 stunted as they are1 mentally1 physically and morally1 subsist almost entirely upon meat4 ,he says3 8,the ,mincopies are exclusively hunters and fishermen1 living upon the shore of a sea filled with fishes1 close to great forests where boars run at large1 and which furnish them1 besides1 honey and nuts1 they have not felt the necessity of wringing by labour from the soil1 a supplement to their food supply2 and this very luxuriance of food1 perhaps1 has been of influence in keeping them at the lowest point in the social scale4 ,francis ,day informs us that a very small tribe of ,mincopies camped near the ,english establishments1 and receiving daily rations1 took besides1 in a single year1 five hundred boars1 one hundred and fifty turtles1 twenty wild cats1 fifty guianas and six bugongs4444 ,all the descriptions agree in attributing to the ,akkas1 men and women1 an extreme abdominal development1 which causes the adults to resemble the children of ,arabs and negroes4444 ,but it is evident the abnormal development of the abdomen1 among the ,akkas1 is not a true race characteristic1 but that it is largely due to their manner of life1 the quantity of their food1 perhaps also to the general conditions of their habitat4 ,this fact results from some observations of ,count ,minis ,calchi1 who has seen1 after some weeks of regular and wholesome diet1 the extreme development of the abdomen disappear1 and the vertebral column resume its normal state40 ,these people are described as cruel1 cowardly and wanting in all the qualities that would raise them in the scale of evolution3 yet their diet consists almost entirely of meat--the supposed 8strengthening0 and courage-breeding food of civilised nations6 ,emaciation is very common among them1 under certain conditions4 ,it cannot be objected to what ,i have said that this condition is brought about by their cannibalism1 for we read 78,the ,pigmies10 p4 #aee7 that3 8,far from seeking human flesh1 the ,andamanese regard it as a deadly poison40 ,the ,esquimaux are another race which is very inferior2 and in them nothing is developed1 scarcely1 save the mere animal nature2 hence their stomachs have all the nervous power1 almost1 of their whole constitutions4 ,they have virtually no mental life beyond that necessary for carrying on the affairs of daily life4 ,one never hears of any mental achievement coming from an ,esquimau2 more than this1 their animal nature is itself actually inferior in muscular power to that of those tribes and races of men whose general rgime is comparatively free from fats and animal oils4 ,throughout history the general run of the people--the natives--subsisted almost entirely upon a vegetarian diet2 and any large quantity of meat was not consumed1 for the reason that it could not be procured4 ,the upper classes subsisted more or less upon meat--which might have accounted for their eventual degeneracy6--as the whole nation degenerated when meat-eating became general1 as in ,greece and ,rome4 ,but in the early stages of the history of these nations1 and of others1 meat was a luxury1 to be eaten on holidays and fte days1 rather than a steady article of diet2 it could by no means be procured every day or every meal1 as is now the case4 ,the principal food of the natives of ,egypt1 ,india1 ,mexico1 ,chili1 ,brazil1 ,cyprus1 ,arabia1 ,bolivia1 the ,canary ,islands1 ,italy1 ,ceylon1 ,japan1 ,sierra ,leone1 ,greece1 ,malta1 ,turkey1 ,china1 ,palestine1 ,algiers1 the ,african ,coast1 ,poland1 ,russia1 ,norway1 ,spain1 ,france1 ,switzerland1 ,belgium1 ,prussia1 ,saxony1 ,bavaria1 ,sweden1 ,switzerland1 ,scotland1 ,ireland1 and1 until recently1 ,england--is some form of vegetarian food--bread1 rice1 fruits1 cheese1 and various grains4 ,the details of these dietaries are to be found in ,russell's 8,strength and ,diet10 where a very full summary of all these dietaries are to be found4 ,i refer my reader to that work for further information upon these lines4 ,but one or two examples are needed to illustrate this4 ,thus we read3 8,it is indeed surprising to see how simple and poor is the diet of the ,egyptian peasantry1 and how robust and healthy most of them are1 and how severe is the labour they undergo4 ,the boatmen of the ,nile are mostly strong muscular men1 rowing1 poling and towing continually2 but very cheerful and often the most so when most occupied1 for they amuse themselves by singing40 ,the staple food of ,india is1 of course1 rice1 to which is added a poor grain called rgi1 pulse1 roots1 fruits1 and one or two other articles of diet4 ,the men from the hilly district are described as tall--being from five feet ten inches1 to six feet high4 ,they used to carry the mail from ,calcutta to ,bombay by foot--but twenty-five days being allowed for this journey1 an average of sixty-two miles a day4 ,few people surpass the ,arabs for longevity1 agility1 and power of endurance2 yet they subsist largely upon dates1 milk1 and honey4 ,the peasants of ,italy are a splendid1 hardy set1 living almost entirely upon cakes and porridge of chestnut1 bread1 garlic1 and a little wine4 ,the ,greek boatmen are exceedingly abstemious1 their food consisting of a small quantity of black bread1 made of unbolted rye or wheat meal1 a bunch of grapes or raisins1 figs1 etc4 ,they are extremely vigorous and active1 as well as blithesome1 jovial and full of hilarity4 ,sir ,william ,fairbairn1 in his 8,report on ,sanitary ,conditions10 says3 8,the boatmen and water carriers of ,constantinople are decidedly1 in my opinion1 the finest men in ,europe1 as regards their physical development1 and they are all water drinkers2 they take a little sherbet at times4 ,their diet is chiefly bread1 now and then a cucumber1 with cherries1 figs1 dates1 mulberries1 or other fruits which are abundant there2 now and then a little fish40 ,in ,dr ,mackenzie ,wallace's 8,russia10 we read3 8,eggs1 black bread1 milk and tea--these form my ordinary articles of diet during all my wanderings in northern ,russia4 ,occasionally a potato could be had1 and afforded the possibility of varying the bill of fare4444 ,the people of ,russia generally subsist on coarse black rye bread1 and garlics4 ,i have often hired men to labour for me in ,russia1 which they would do from sixteen to eighteen hours1 for eight cents a day4 ,they would come on board in the morning with a piece of their black bread weighing about a pound1 and a bunch of garlics as big as one's fist4 ,this was all their nourishment for the day of sixteen or eighteen hours labour40 ,the fare of the ,swiss workmen is very frugal4 8,they rarely taste flesh1 their food being principally1 bread1 cheese1 potatoes1 vegetables and fruit1 though in the towns the consumption of meat is somewhat greater4 ,the middle classes fare pretty much as the working classes1 all consuming large quantities of milk40 ,mr ,h4 ,irving ,hancock1 in his 8,japanese ,physical ,training10 says of their diet3 8,when making their phenomenal marches1 ,japanese troops often carry no food except a small bag of rice4 ,when practicable1 barley and beans are issued in small quantities1 though this is only done for the sake of adding variety to the diet4444 ,a bowl of this grain 7rice7 and a handful of fish is considered an ample meal for the coolie who is called upon to perform ten or twelve hours of hard manual work in a day40 ,it would be possible to add quotations and references such as the above ad lib42 but it is hardly essential for our argument1 since this has been done so frequently by able writers on the vegetarian diet1 that it hardly needs recapitulation in this place4 ,anyone may test the value of the diet for himself1 and thus verify from that most satisfactory of all sources--personal experience--what has been outlined here1 as a theoretical possibility4 ,before closing1 however1 ,i desire to call attention to one or two aspects of this question which have been more or less overlooked1 or wrong inferences drawn from the facts--apparently vitiating the argument1 and showing that meat-eating has a substantial basis1 and that there are valid objections to the vegetarian dietary that have hitherto been lost sight of4 ,let us consider these briefly4 ,one great argument will always be raised against this theory of vegetarianism1 or non-flesh-eating--at first sight a very rational objection4 ,it will be said that all the nations who are flesh-eating are the most progressive and dominating races or nations2 and that those who are largely vegetarian on principle are invariably overruled by the nations who eat meat4 ,the old case of the ,hindu and the ,englishman may be cited here3 it being contended that the meat-eating ,englishman dominates and holds in check the vast hordes of ,india1 and this largely or exclusively on account of his meat diet6 ,many other examples of this character might be referred to1 and in fact a strong case apparently made out from these arguments alone4 ,i do not think that the argument is in any way valid1 however2 for the following reasons1 among others3-- ,in the first place1 the ,hindu is the man he is--peaceful1 docile1 kind--more on account of his philosophy than on account of his diet4 ,he is opposed to killing and bloodshed in any form whatever1 and will not kill any animal 7except1 very occasionally1 a snake7 because of his belief in reincarnation and the transmigration of souls4 ,it can readily be seen1 therefore1 that1 holding such beliefs as these1 and being naturally of a philosophic and introspective turn of mind1 and being1 moreover1 a rural1 rather than a warlike people1 killing their fellow-men would not appeal to them as it does to us4 ,with them1 the aim and object of life is1 not to acquire material possessions1 but true spiritual progress4 ,they look upon material possessions as so much ephemeral matter1 which shall count for very little1 when compared with the ultimate destiny of the human soul4 ,european nations1 on the other hand1 who consider the material nature only1 cannot understand that attitude of mind2 they are so saturated with materialism and the materialistic thoughts of the age that they cannot even conceive the viewpoint of one such as the ,hindu1 who considers and values only the immaterial4 ,both consider the other as dreamers1 and as victims of illusion--people carried away by vain baubles--in the quest of mere delusions6 ,holding such views1 therefore1 it can hardly be wondered at that ,hindus should view with more or less indifference the conquests and despotism of foreign nations3 to them these are mere incidents in the passing of one life4 ,this argument can1 therefore1 hardly be pressed against the ,hindus and similar nations2 it is invalid1 for these reasons alone4 ,again1 it must be admitted that the highest evidence of civilisation--the most advanced evidences of evolution--are hardly those of war and bloodshed1 but rather peace and tolerance6 ,as a friend of mine expressed it3 8,if you mean that those nations are the most advanced and progressive which shoulder a gun and go out and kill their fellow-man1 then ,i must admit that ,european nations are the most advanced2 but if you mean anything else1 this cannot be said40 ,as ,dr ,trall1 when discussing this question1 remarked3 8,if it be alleged1 as an argument against the position ,i am endeavouring to occupy1 that the milder and more civilised and peaceful nations are degraded and enslaved by their more ferocious and warlike neighbours1 ,i can merely reply that human beings may1 and in fact do1 like predacious animals1 riot upon and tyrannise over the more amiable and more lovely1 as the wolf preys upon the lamb1 and the vulture upon the dove4 ,and ,i can see no end or remedy for this seeming cruelty--save in that law of benevolence and progress which permits suffering for a season1 and as a means of development1 and overrules all for good1 by that law which1 in due process of time1 will not only exterminate from the face of the earth the beasts of prey1 but also all the appetences of human beings for preying upon other animals40 ,lastly1 ,i must contend that it is by no means invariably the case that vegetarian nations are subservient to the meat-eating2 but they are1 on the contrary1 almost invariably superior to them physically1 as well as mentally and spiritually4 ,the ,japanese have only lately given us an excellent example of this fact2 and it is illustrated in the histories of all nations4 ,it might almost be said that meat-eating nations have never stood at the head of the military world until recently4 ,the ,greeks and ,romans were not meat-eating1 but were strictly vegetarian1 for the most part2 when meat-eating and wine-drinking and debauchery generally were introduced1 the ,government speedily disintegrated and went to pieces4 ,the same is true of every nation of which we have any authentic account4 ,the great mass of the people were always vegetarian1 and must have been4 ,even a hundred or so years ago meat was considered a luxury1 and was served only on special occasions2 bread and vegetables were eaten the rest of the year4 ,even in our own day1 the majority of the peasantry in all countries are almost entirely vegetarian1 and only in the large cities can the very poor buy meat4 ,a brief glance at the 8diets0 of various nations will confirm this statement4 ,there is slightly more excuse for natives of frigid or temperate zones eating meat than there is for any inhabitant of the tropics2 but1 as a matter of fact1 when an inhabitant of the temperate zone does visit the tropics1 he still clings to his meat diet--his rich1 greasy dishes1 his wines1 and his roast beef6 ,even upon his own showing these should be largely sacrificed1 when visiting the hot countries2 and yet1 as a matter of fact1 they are not given up--showing the illogical stand taken by those who defend the flesh diet1 and conclusively proving that it is merely a matter of habit and prejudice rather than bodily requirements4 ,mr ,salt1 in his 8,logic of ,vegetarianism10 has indeed tersely and wittily summed up this argument as follows3-- 8,british ,islander4--,vegetarianism8 ,no thank you2 not here6 ,all very nice in ,africa and ,india1 ,i dare say1 where you can sit all day under a palm tree and eat dates4 8,vegetarian4--,but ,i have not observed that when you visit ,africa or ,india you practise vegetarianism4 ,on the contrary1 you take your flesh-pots with you everywhere--even to the very places where you admit you don't need them1 and where1 as in ,india1 they give the greatest offence to the inhabitants4 8,british ,islander4--,oh1 well1 it's no affair of theirs1 is it1 if ,i take my roast beef8 8,vegetarian4--,yet you think it your affair to interfere with the cannibals when they take their roast man4 ,and have you observed that it is in the tropical zone1 not the temperate zone1 that cannibalism is most rife8 8,british ,islander4--,why do you remind me of that8 8,vegetarian4--,to show you that all this talk about vegetarianism being #8a matter of climate' is pure humbug4 ,the use of flesh is a vicious habit everywhere1 and nowhere a necessity1 except where other food is not procurable4 8,british ,islander4--,but do we not need more oil and fat in northern climates8 8,vegetarian4--,undoubtedly2 but these can be obtained without recourse to flesh4 8,british ,islander4--,then how do you account for the fact that northern races have been1 to so great an extent1 carnivorous8 8,vegetarian4--,perhaps because in primitive times hunting and pasturage were less toilsome than agriculture4 ,but ,i am not called on to #8account' for such a fact4 ,their past addictedness to flesh food no more proves the present utility of flesh-eating1 than their gross drinking habits prove the utility of alcohol4 8,british ,islander4--,can you quote any scientific authority for your contention8 8,vegetarian4--,there is one which is all the more valuable because it is an admission made by an opponent4 ,sir ,william ,lawrence wrote3 #8,that men can be perfectly nourished1 and that their physical and intellectual capabilities can be fully developed in any climate by a diet purely vegetable1 has been proved by such abundant experience that it will not be necessary to adduce any formal argument on the subject4' #8,in any climate1' mark6 ,and a diet #8purely vegetable'2 whereas all you are asked to do is to forego the actual flesh foods1 and not the animal products4 ,but come now1 let me ask the great question6 8,british ,islander4--,what is that8 ,there is only one other ,i have in mind4 ,what would become of the ,esquimaux8 8,vegetarian4--,of course6 ,i have always been profoundly touched by the disinterested concern of the ,englishman 7when vegetarianism looms ahead7 for the future of that arctic people4 ,well1 perhaps the question of what ice-bound savages might do or might not do1 need scarcely delay the decision of civilised mankind4 ,for that matter1 what would become of the polar bears8 ,if you cannot dissociate your habits from those of the ,esquimaux1 why don't you eat blubber8 ,at least they have a better reason for eating blubber than some people have for eating beef--they can get nothing else40#bi #bi 8,logic of ,vegetarianism10 pp4 #fg-fh4 ,this whole question of diet1 so far as it is decided by experience at all1 can in reality be summed up in a very few words4 ,in the first place1 all that it is necessary for anyone to do is to experiment upon himself4 ,let him study the subject sufficiently1 first of all--so that he may be sure he is balancing his diet properly1 when the meat is discarded2 and then give up meat1 and continue the new dietary for a year or so--or even a few weeks1 for that matter4 ,the result will soon be apparent4 ,in the next place1 it is ridiculous to raise the question at all1 as a matter of fact--as to its 8possibility0--when we consider that seven-tenths of the inhabitants of the whole globe are vegetarians6 ,they are not the scattered few1 here and there1 as the majority suppose2 but the great bulk of the people in every country4 ,the peasantry in every land have always subsisted almost exclusively upon fruits1 grains and vegetables2 and it is only recently1 when the price of meat has been so greatly reduced1 and the average wages of the people increased1 that they have been enabled to buy meat at all1 with any regularity4 ,meat-eaters have always been in the minority--and have1 as a rule1 shown signs of degeneracy before many centuries or even generations have passed4 ,to anyone knowing these facts1 it is little less than absurd to speak of the 8impossibility0 of subsisting without flesh-foods6 ,it displays the greatest short-sightedness4 ,dr ,trall1 in writing upon this question some years ago1 said3 8,they say that vegetable food is not sufficiently nutritious4 ,but chemistry proves the contrary4 ,so does physiology4 ,so does experience4 ,indeed1 it can be demonstrated that many kinds of fruit are nearly as nutritious as flesh4 ,many kinds of vegetables are quite as much so1 and the grains and nuts several times as nutritious4 ,they allege that human beings cannot have permanent strength without the use of animal food1 right in face of the fact that the hardest work is now being done1 and has always been done1 by those who use the least animal food2 and right in the face of the fact1 too1 that no flesh eating animals can endure prolonged and severe labour4 ,i should like to see them try the experiment of working a lion or a tiger1 or a hyena against an ox1 a camel1 or a mule4 ,examples exist here and there1 all over the world1 of men of extraordinary powers of endurance who do not use animal food at all2 and history is full of such examples in all ages of the world4 ,and again3 the largest and strongest animals in the world are those which eat no flesh-food of any kind--the elephant and rhinoceros40#cj #cj 8,scientific ,basis of ,vegetarianism10 p4 #bj4 ,as a matter of fact1 all the work in the world is done by vegetarian animals--the horse1 ox1 camel1 elephant1 etc4 ,i cannot refrain here from alluding to the most common objection to vegetarianism we meet with in this country2 and ,i do so for the purpose of explaining it away4 ,the objection is1 that vegetarians are themselves poor specimens of health4 ,and the answer is that the great majority of those who are the subjects of notice and comment are invalids who are restricted to a vegetable diet1 because they can recover health in no other way2 and many of them are living on a strict vegetable regimen because it is the only way they can live at all4 ,at the various hydropathic establishments in this country the most desperate cases are put on a vegetable diet1 simply because it affords them the best chance of getting well4 ,the casual observer1 who judges by appearances1 will always find an argument in favour of flesh-eating in the fact that the best-looking persons1 physiologically1 are those who eat meat4 ,there are1 however1 scattered1 in ,america1 in ,england and elsewhere1 many persons who will not suffer by comparison1 either physical or mental1 with the flesh-eaters of any country that can be found4 ,in bodily vigour and in mental capacity they are equal to any meat-eaters4 ,let us consider this a little more fully4 ,it is usually thought that athletes cannot be developed upon a non-meat diet 7though the fallacy of this argument has long since been disproved1 in reality74 ,it will be well to give a few instances1 from among many1 of the success of vegetarians over their opponents4 ,it is true that these have not been numerous1 but then1 there are but few vegetarian athletes2 and proportionately their triumphs have been singularly frequent4 ,a useful summary of some of these successes is given in ,mr ,charles ,forward's book1 8,the ,food of the ,future40 ,he says3 8,in the latter part of the year #ahhj ,gaston de ,bennet1 a young ,austrian1 #ag years of age1 and a vegetarian of the strictest sect1 using neither eggs nor milk1 won the first prize in a grand swimming contest in ,lord ,harlick's ,park 444 against #aa flesh-eaters1 most of them full-grown men4 ,he also won the first prize in the #8,cooler' race1 and1 though well drenched1 kept his wet clothes on for hours1 and took no harm4 ,as a flesh eater1 he had been extremely delicate1 very subject to cold1 and constantly taking physic4 8,in the year #ahhd1 the ,brothers ,whatton and ,mr ,a4 ,w4 ,rumnay1 as representatives of ,cambridge1 in the inter-university races1 carried all before them--a fact which directed considerable public attention to their vegetarian dietary4 8,the first path race of the vegetarian cycling club took place in #ahia1 but it was not until #ahic that the performances of ,messrs ,s4 ,h4 ,potter1 ,h4 ,sharp1 and ,w4 ,kilby1 turned out so far in advance of previous work that the ,committee decided upon issuing a ,club ,challenge ,shield4 ,during #ahie1 two of its members 444 gained first and second prizes1 in the ,north ,london ,club's ,road ,race2 and1 in the same year1 ,mr ,h4 ,e4 ,brinning wrested the ,club ,challenge ,shield from ,mr ,warlow1 who had won it a year previously4 8,since then1 ,mr ,brinning had been to ,calcutta1 and soon after his arrival1 won from scratch nearly every race he competed in1 besides becoming possessor of three challenge shields put up for competition in ,calcutta1 and securing the cycling championship of ,india4 8,the achievements of the members of the ,vegetarian ,cycling ,club were much discussed in vegetarian circles all over the world2 and particularly among ,german vegetarians2 and when1 in #ahic1 a walking competition took place from ,berlin to ,vienna1 several vegetarians were amongst the competitors1 who numbered #af in all4 ,the winner was ,otto ,peitz1 who reached the judge's box at #d4dj ,p4,m41 on the #dth of ,june4 ,about an hour later1 another vegetarian1 ,elssser1 arrived4 ,no other competitors arrived until about #bb hours later1 when1 at about #c o'clock on the following day1 ,carl ,nauhaus passed the post4 ,he was not a vegetarian1 but he expressed the opinion that it was a mistake to eat much flesh on a long walk4 ,the fourth arrival was a ,berlin university law student1 arriving on the sixth of ,june1 at #f4eb1 whilst a few minutes later ,fritz ,goldbach reached the ,committee ,box4 ,dr ,heller1 a ,vienna physician1 and an opponent of vegetarianism1 partook of raw flesh on the journey2 but on the second day he began to reconsider the task before him1 and he subsequently posted a dispatch to the ,committee1 announcing his withdrawal from the contest1 and went on to ,vienna by train4 ,owing to a technical breach of the rules1 ,elssser put in a claim for the gold medal4 ,he had been a strict vegetarian for over four years1 not even using eggs1 milk1 butter or cheese4 ,all that he took during his walk was bread1 fruit and water1 and1 on one or two occasions1 a glass of seltzer4 ,he had undergone no regular training at all4 ,otto ,peitz1 who secured the second prize1 consumed bread and butter1 and occasionally eggs and milk4 ,he was a compositor by trade1 and being poor1 had to #8rough it1' not being able to pay for a bed during the walk4444 8,on the #bast of ,january1 #ahid1 the #8,winter ,walk' of the ,german ,long ,distance ,walk ,society took place1 the route being from ,berlin to ,fredericksburg1 a distance of about #cj miles4 ,the roads were soft and muddy1 and the weather rainy and windy4 ,of the first four competitors who arrived at the winning post1 two were vegetarians--namely1 ,frederick ,bruhn and ,carl ,harmann4 ,that the result of these walking matches was no mere #8fluke' is clear from the fact that the vegetarian competitors have repeated their successes on subsequent occasions2 and impartial students of dietetics were ready to admit the soundness of the vegetarian position40 ,,vii ,,miscellaneous ,,arguments ,in the five preceding chapters ,i have advanced a number of reasons for thinking that the natural diet of man is vegetarian or fruitarian1 and have endeavoured to show why flesh-eating is injurious4 ,we saw that1 from anatomical structure1 from physiological function1 from chemical analysis1 for hygienic reasons1 and because of the past experience of nations and individuals--for all these reasons man should abstain from meat4 ,in the present chapter ,i shall adduce a number of miscellaneous arguments1 tending to show that flesh is not man's natural food2 and that he cannot make it an article of his diet without violating many of the laws of his organisation--mental and moral1 as well as physiological4 ,these laws are important1 also1 and have their rightful place1 just as mental and moral considerations have their place in any other question2 and ,i shall accordingly consider them here4 ,there is first of all the humanitarian argument4 ,this argument is perfectly legitimate1 so far as it goes1 and a most forceful one4 ,the idea of taking life unnecessarily is very repellant to some--those who have not become hardened1 and who have thought of this matter at all4 ,to see a cartload of young animals going to the slaughter-house is a sad if not a disgusting sight--especially when we consider that these animals are soon to be cut up1 and made into human food6 ,the ill-treatment which the animals receive1 during shipment1 is certainly not in favour of their flesh being in any too good condition when it is received at the slaughter-house2 and1 if mental conditions count for anything1 in their effect upon the composition of the blood and tissue juices1 there is very good reason for thinking that their bodies are pretty well poisoned before they are killed--even if they were healthy when they left the stock-farm4 ,but1 apart from such considerations1 every animal has its right to live2 the ox and the calf1 and the sheep1 and even the swine1 has its mental life1 just as man2 and there is a universal life running throughout the animal kingdom1 which it is no part of man's duty to take needlessly4 ,this brings me to a very important factor in the argument4 ,it is the taking of life needlessly which the vegetarian protests against so strongly4 ,if it were necessary to kill these animals2 if man could not live without flesh1 then killing and eating would be perfectly justifiable4 ,it would simply be a case of the survival of the fittest1 and man would be entitled to kill and eat other animals1 just as the carnivora do4 ,but it is not necessary in any degree4 ,man can live perfectly well without meat of any kind2 and not only live as well1 but far better6 ,my arguments in the chapter devoted to the hygiene of this subject should prove that to the satisfaction of the reader4 ,man can live without animal flesh2 consequently the eating of this flesh is purely to gratify an appetite--and a perverted appetite at that4 ,no normal appetite could possibly crave flesh of any kind4 ,so that there is no possible excuse for the killing and eating of animals1 than this--except1 of course1 ignorance4 ,after all1 that is the greatest factor6 ,it is against this taking of life unnecessarily that the vegetarian protests not the taking of life at all4 ,besides1 there is a difference between killing a highly organised and sensitive animal1 and one far lower in the scale of ,evolution4 ,shedding the blood of such animals is against all normal instincts4 ,said a lady once1 to a gentleman who was eating beef3 8,how can you eat a thing that looks out of the eyes80 ,the very plaintiveness1 coupled with the helplessness of such animals1 should inspire a certain pity in the breasts of all who have any humanitarian instincts4 ,this aspect of the controversy throws a different and a more rational light upon this question4 ,it has frequently been contended1 e4g41 that1 if this humanitarian argument were carried far enough1 it would become absurd1 for the reason that every drop of water we drink1 and every breath of air we breathe contains living animals1 which we kill within our bodies6 ,moreover1 every vegetable we cut or pick1 takes life 7such as it is7 and consequently this argument cannot be carried to its logical conclusion1 and is consequently worthless6 ,the position ,i have indicated above answers this objection4 ,if we cannot live without taking the lives of certain animalcul1 or that of certain plants1 then we must take their lives 7for the most part1 be it noted1 unconsciously74 ,but there is a great difference between this and taking the lives of highly organised animals intentionally and voluntarily4 ,besides1 the one is necessary1 the other not4 ,as ,i said before1 if meat were a necessary article of diet1 there could be no possible objection to making it an article of food2 but it is not necessary4 ,that is the crux4 ,further1 it can be shown that1 on a fruitarian diet1 it is not necessary to take the life even of the fruit eaten6 ,if a cabbage be cut1 e4g41 we thereby kill the cabbage--its psychic life1 that is4 ,the same is true of all other vegetables4 ,but it will be observed that1 when fruits are eaten1 nothing is destroyed2 no life taken unnecessarily4 ,fruits1 when they are ripe1 fall from the tree1 and rot upon the ground--thus exposing the seed1 and allowing it to become buried in the soil4 ,it will be seen that the pulp of the fruit is of no further use to the seed2 it has nourished it up to the time of its falling to the ground1 but thenceforward1 it is virtually useless to the seed4 ,so that we might with justice feel that we were taking no life at all in eating this pulp of the fruit--which1 again1 would seem to indicate that fruit is man's natural diet4#ca ,however1 as ,i said before1 ,i do not think it is necessary to split hairs so finely on this question4 ,the valid ground to take is that it is wrong and cruel to take highly organised life uselessly2 and ,i do not think that such an attitude is in any way open to criticism4 ,i may as well answer1 in this place1 one objection that has been frequently raised against vegetarians by the meat-eaters1 which is that1 if we did not eat meat1 we should soon be overrun by the various animals1 and there would be no room for man upon the earth6 ,they would eventually crowd man out6 ,this supposed argument is really absurd4 ,in the first place1 hardly one-tenth of the animals now brought into the world would be raised4 ,they are now especially bred for eating purposes1 and if the demand decreased1 the supply would decrease also4 ,further1 how is it that we are not overrun by wild animals of all sorts8 ,we have never been in any danger from them1 somehow2 but it has invariably been found that they tend to recede before the advance of civilisation4 ,many survive1 to be sure1 but ,nature seems to take care that their numbers are not unduly increased1 so as to be a menace to the human race4 ,if this be true of wild animals--which might really be a menace to the human race1 if their numbers were sufficiently increased--it is certainly all the more true of the harmless domestic animals4 ,nature would #ca ,cf4 ,genesis i4 #bi1 where man is distinctly told that he is a fruitarian2 and not only that1 he is told the character of fruit he must eat4 8,and ,god said4 ,behold1 ,i have given you every herb bearing seed1 which is upon the face of all the earth1 and every tree1 in the which is the fruit of a tree yielding seed2 to you it shall be for meat40 ,the seed-fruits are here clearly indicated1 as well as man's originally frugivorous diet4 see to it that man was not overrun by animals of any sort1 as she always has in the past4 ,people need not worry about the future welfare of the bovine race1 if they would only be a little more humane in their treatment of its present representatives6 ,there is an ethical and an sthetic aspect of diet1 just as there is a hygienic and chemical aspect4 ,there is a wider view of this question of diet than merely that of supplying the body with pabulum for the tissues2 the body itself cannot be built equally well from all food-stuffs1 but the body is cleaner and internally purer on some foods than upon others4 ,the keeping of the body in a clean1 pure state--a fit tenant for the soul--is in itself an aspect of the diet problem that should affect us most keenly4 ,it is not as though food had no effect upon mental life and morals4 ,far from it4 ,there is the closest inter-relation4 ,the whole process of ingesting food is disgusting1 in one sense1 but that is no excuse for choosing1 in consequence1 carrion and offal to feed upon6 ,think of the condition of a man's stomach who has eaten a regular table-d'hte dinner1 and compare it1 in the mind's eye1 with the stomach of a man who has dined on peaches and ,brazil nuts6 ,were one to stop and think of what meat is1 and what it was1 it is doubtful if one could eat it4 ,it is merely dead and decaying flesh--flesh from the body of an animal4 ,there is nothing more repellent to think about than the 8scorched corpses10 as ,bernard ,shaw calls them1 which grace the tables of so-called civilised people4 ,the sight1 the smell1 the taste1 all are repellent4 ,only by the fact that they are covered up1 and their true nature concealed by cooking1 and basting1 and pickling1 and peppering and salting can we eat them at all4 ,if we were naturally carnivorous animals1 we should delight in bloodshed and gore of all kind6 ,we should go out and kill our dinner1 just as we now eat it2 and the one would seem no more repulsive to us than the other4 ,carnivorous animals secure their food in this way1 and so should we1 if we were naturally carnivorous4 ,we should eat our flesh warm and quivering--just as it comes from the cow6 ,but instead of this1 what do we find8 ,that the majority of people in civilised nations will not even consent to go near a slaughter-house6 ,and when they do go1 they come away sickened at the sights and the odours which they encounter4 ,take for example the following extracts from a diary--the notes being descriptive of a ,chicago meat market3-- 8,slithered over bloody floor4 ,nearly broke neck in gore of old porker4 ,saw few hundred men slicing pigs1 making hams1 sausages1 and pork chops4 ,whole sight not edifying2 indeed1 rather beastly4 ,next went to the cattle killing house4 ,cattle driven along gangway and banged over head with iron hammer4 ,fell stunned3 then swung up by legs1 and man cuts throats4 ,small army of men with buckets catching blood2 it gushed over them in torrents--a bit sickening4 ,next went to sheep slaughter-house4 ,more throat-cutting--ten thousand sheep killed a day--more blood4 ,place reeks with blood2 walls and floor splashed with it1 air thick1 warm1 offensive4 ,went and drank brandy44440#cb #cb 8,logic of ,vegetarianism10 p4 #ee4 ,and so would anyone else who had witnessed like scenes6 ,i say witnessed them merely3 how would it be if each one had to perform the actual process of killing1 before he could have a piece of his 8delicious beef-steak08 ,how would our society women like to spend the morning in a slaughter-house1 before they could procure their meat for the evening dinner8 ,and yet someone has to do this work--work disgusting and degrading enough to be below the lowest of men1 and fit only for the lowest of animals4 ,the butcher does this1 you say2 he is paid for it8 ,very true1 but he only learns to do this work after many days and even weeks of revulsion2 and it is invariably against his nature to do it4 ,and this brings me to one very important factor--the degradation of the butcher4 ,of all recognised occupations by which in civilised countries a livelihood is sought and obtained1 the work which is looked upon with the greatest loathing 7next to the hangman's7 is that of the butcher4 ,he becomes depraved mentally1 morally and physically4 ,his is a dangerous business1 and it is well known that slight cuts and scratches1 which1 in the average man1 would amount to very little1 frequently cause blood-poisoning and death to the butcher4 ,their work brutalises them1 too--as it necessarily must4 ,this is well known2 and butchers are forbidden to sit in a jury1 in certain countries1 as we know1 because of the perversion of their moral natures4 ,and all this because certain persons1 under the delusion that they 8must have meat0 demand this from these men6 ,the crime1 and the ugly1 dirty work in connection with meat-eating1 does not rest upon the butchers--who are paid for their work1 and would doubtless starve1 lacking it--it rests upon the eaters of meat throughout the country6 ,as the ,whitechapel butcher remarked to the flesh-eating gentlemen3 8,it's such as you makes such as us60 ,yes2 the stain rests upon the flesh-eaters1 not upon the flesh providers6 ,but there is another argument in favour of the vegetarian diet1 and more especially in favour of the fruitarian diet1 as against meat-eating4 ,it is that any given area of land will supply far more food per acre in the one case than in the other4 ,when the soil is given up to the feeding of cattle1 upon which man is to feed1 the given area of land would supply far less nutriment1 so to speak1 than would the same soil1 if grains were raised upon it2 and that would give less1 in turn1 than if fruit-trees were grown upon it4 ,dr ,smith pointed out this fact in his 8,fruits and ,farinacea0 years ago2 and stated that twenty times the population could be supported upon a diet of grains1 coming from a given limited area1 than could be supplied1 if that area were devoted to the raising of cattle4 ,and far more would this be the case if fruits were grown upon this same area4 ,it is safe to say that1 if one person could be fed from a certain area of land1 provided he ate the meat it produced1 ten could be fed from the same area1 upon grains and cereals1 and twenty upon the fruits and nuts such an area could provide4 ,this fact is in itself of great importance and significance4 ,although the time is doubtless far distant when man will have to figure so closely on his land space for feeding the people1 that time must come some day2 and it would be well to know that many more persons can be fed from the same area of ground upon one diet than upon another4 ,these and many other arguments could be urged against the practice of meat-eating4 ,they are all valid arguments1 though all of them1 in my estimation1 subordinate to the hygienic argument4 ,if it were necessary to kill animals1 in order to live1 ,i should have no compunction in doing so2 but as it is not necessary1 ,i must protest against this useless waste of life2 and more especially so since this meat is positively pernicious and harmful to the system4 ,there is a sort of half-formulated idea in men's minds that they must have meat1 because the blood is red1 and because the blood of their own bodies is red2 and they think that1 by eating large quantities of meat1 they can increase the quantity and improve the quality of their own blood--thereby curing anmia1 etc46 ,of course there is no foundation at all for this superstition4 ,in the first place1 the tables of the chemical values of the various foods show us conclusively that meat is far less nutritious than many other articles of diet2 while it contains1 in addition1 certain poisons which are extremely harmful to the system4 ,further1 all food1 no matter what its nature1 is converted into a creamy substance known as chyle before it is appropriated by the system2 and1 no matter what the food may be1 it is resolved into this cream-coloured chyle before it is digested4 ,where1 then1 is the 8good1 red blood0 of the meat8 ,and ,i have previously shown that1 although there are practically no chemical differences between the chyme formed from vegetable and that formed from animal substances1 nevertheless1 the vital properties of the chyme vary greatly--and are in favour of the vegetable foods4 ,finally1 ,i would point out that1 if this argument were sound1 we should not eat the flesh of animals1 for the reason that 8it most nearly resembles our own10 but would become cannibals and eat human flesh--since that most nearly resembles our tissues6 ,and yet it has been found by actual experiment1 that1 so far from being wholesome food1 human flesh is exceedingly indigestible and unwholesome6 ,if flesh-eating is as harmful as ,i have been endeavouring to show1 however1 how comes it about that the practice is so universal8 ,and how did the practice of flesh-eating originate1 in the first place8 ,these are questions often asked of vegetarians1 and there is a simple answer to both of them4 ,flesh-eating is all but universal1 simply because people follow habit and custom blindly1 without thinking of their actions in the least--and1 strangely enough1 on this most vital of all questions--food and diet4 ,on most other topics1 people are quite capable of thinking for themselves2 but in this question1 they take not the slightest interest6 ,so long as the food tastes nice1 that is all they care to think about it2 and the actual preparation of the food1 and all questions concerning its composition and combination with other foods1 they are content to leave to an ignorant ,chinaman or ,irish cook1 who knows as much about the physiology and hygiene of dietetics as a cow of the constitution of the moon4 ,it is really amazing that this should be so4 ,it shows1 of course1 that people have not really thought about their food in this light1 and realised the tremendous consequences of a false and perverted diet1 or the benefits of a simple and nutritious one4 ,flesh-eating doubtless sprang into existence ages ago1 at a time when little or no other food was to be obtained1 and they had to live upon it or starve4 ,but we are not called upon to explain the origin of meat-eating1 as a matter of fact1 any more than we are the origin of alcohol-drinking4 ,we must take conditions as we find them1 and endeavour to better them1 as best we can4 ,it is certain that animals can be taught to eat meat1 quite contrary to their natural dietetic habits--as indicated by their structure1 and by the unperverted dietetic habits of the rest of their species4 ,thus1 horses have been taught to eat meat and drink beer2 and1 at certain seasons1 the horses on the coast of ,norway are said to dash into the sea1 and endeavour to catch fishes in their mouths4 ,dogs and cats can be taught to like alcoholic beverages of all kinds2 and similar perversions of taste in the animal world might be cited by the score4 ,if animals can thus be trained to like foods and drinks of this character1 certainly man can be taught to like and to eat and drink them also2 and it is doubtless due to this fact that the habit of meat-eating originated4 ,once perverted1 the appetite would have a tendency to stay perverted1 by reason of heredity2 and in any case the environment and education of the growing child would be quite sufficient to engender the desire for meat--especially if the individual were brought up under the notion that he 8cannot live0 without meat1 and that it is a most essential article of his diet6 ,the medical profession is to blame for much of this perverted reasoning1 and the public for blindly following it1 without investigating its doctrines for themselves4 ,only when this is done can we hope for a widespread and radical reform--one which will revolutionise diet and cookery and spread health and harmony among the human race and the animal kingdom--as well as restore man to a position of elevated spiritual insight4 ,,viii ,,dairy ,,products ,coming1 as these do1 from the animal world--more or less directly--they are eschewed by many strict vegetarians and hygienists1 as being open to all those objections which might be urged against the use of flesh-meat1 only in a lesser degree4 ,there is no doubt that this is the only logical ground to assume1 in this question1 and the one which many of us occupy from choice4 ,there can be no question1 moreover1 that man can persist1 and maintain all his faculties--physical and mental--on a diet devoid of all these articles of food4 ,they are not open to any such serious objections as are the flesh-meats1 however2 and are certainly to be preferred to them4 ,as found upon the market1 they are all more or less adulterated1 unfortunately2 and preservatives1 in the shape of salt1 etc41 introduced1 to prevent rapid decomposition4 ,eggs are also objectionable1 on the ground that they have been kept on ice1 as a rule1 for long periods of time1 before they are offered for sale4 ,but1 even granting that these articles of diet are fresh1 and the best that can be procured1 there are still weighty objections to their use1 as ,i can readily show4 ,let us consider them a little more fully1 in turn4 99 99 99 99 99 ,milk4--,milk is1 of course1 the natural food of man for the first year or so of his life4 ,this is no reason1 however1 for supposing that man can continue to eat1 or rather drink1 milk1 for the rest of his life with impunity--especially when this milk comes from the cow4 ,milk as an article of diet has been highly praised by many authorities4 ,for example1 in the pamphlet issued by the ,u4,s4 ,department of ,agriculture1 we read3 8,milk is peculiarly adapted for use as a food by man for several reasons4 ,it contains all the four classes of nutriments--protein1 fats1 carbohydrates and mineral matter--in more nearly the proper proportion to serve as a complete food than any other food material1 although no one substance can furnish a complete food for an adult40 ,while this may be true1 the differences that are noted between human milk and cow's milk are highly important ones4 ,it is to be remembered1 in this connection1 that the blood and chemical composition of the calf's body are different from those of man2 and its natural food--milk--must consequently be different1 for that reason4 ,the chemical composition of cow's milk is therefore not suited exactly for the human being1 and1 in order to render it more nearly ideal in composition1 various other ingredients have to be mixed with it1 in order to make it more nearly resemble the milk of the human species4 ,mr ,otto ,carqu1 writing in his 8,folly of ,meat ,eating10 said3 8,milk is a nutritious food which is best suited for the new-born mammal4 ,only the infant's digestive apparatus is adapted for the proper digestion of milk2 his salivary glands are not yet developed and his alimentary canal is almost a straight tube1 quite different from that of the adult4 ,there is a little bulge in the tube1 from which the stomach gradually develops1 and during this time very little gastric juice is formed4 ,when milk enters the stomach of an infant it goes easily through and down into the intestines where it can be digested4 ,in the stomach of the adult1 which is of different shape and secretes more acid gastric juice1 milk forms large1 tough curds which are not easily digested4 0,cow's milk is a splendid food for calves1 but it cannot be recommended very well for human beings4 ,the natural food-supply of the infant--mother's milk--forms very small1 soft curds which are easily broken up and digested4 ,they are entirely different from the curds formed by cow's milk which are tough and only adapted to the four-stomach digestive apparatus of the calf4 ,an exclusive diet of milk may often increase the weight of a person1 but this is due to its large percentage of water1 while it does not contain enough organic salt for the adult who needs a larger percentage of iron1 sulphur and silicon in his food4 8,cow's milk is sometimes diluted with water and sweetened with refined sugar to serve as food for children4 ,warning cannot be sounded often enough against this injurious practice of diminishing the percentage of organic salts in the milk1 a circumstance which at once interferes with the proper oxidation and circulation of the blood1 giving rise to a larger number of infantile diseases4 ,refined sugar is entirely deficient in mineral matter and therefore always injurious to health40 ,but there is a far greater danger in milk than any we have so far considered4 ,i refer to the unhealthy condition of cows4 ,bovine tuberculosis and other diseases are very prevalent among cows of all sorts--far more so than is usually believed4 ,e4 ,f4 ,brush1 ,m4,d41 in his book1 8,human and ,bovine ,tuberculosis10 says3 8,my occupation brings me into close contact with dairy cattle1 and ,i have therefore been compelled to devote my attention to the diseases afflicting dairy stock1 and that there is a large number of dairy cows afflicted with tuberculosis ,i can affirm2 that there has never been any attempt to exterminate the disease is a fact of which ,i am also cognisant4444 ,i have been told by inspectors of the ,bureau of ,animal ,industry that a much larger percentage of our cows are affected than is the case in ,england4 ,indeed1 among the thoroughbred ,jerseys in the ,northern states1 twenty per cent4 are affected1 as ,i have been told by ,professor ,r4 ,a4 ,mc,lean1 chief of this district from the bureau40 ,and in his work on 8,milk10 this author says3 8,diseases may be conveyed by milk taken from an animal suffering from disease1 or by milk contaminated in a dairy1 or by contact with diseased or affected persons40 ,these words were written some years ago1 and it is probably true that conditions have somewhat improved since that time2 but there can be no question that a large number of diseased cattle still exist and supply milk to the various cities--their standard being kept somewhat low by continued in-and-in breeding4 ,and it must not be overlooked1 in this connection1 that no matter if the animal be perfectly healthy1 the milk partakes of the nature and general character and composition of the animal's body2 and while this may not be actually diseased1 it is doubtless in a more or less depraved condition--as are practically all domesticated animals1 particularly the cow--during the confined period of winter4 ,and the milk1 being a secretion1 naturally takes on the conditions of the body of the animal--as would any other secretion4 ,indeed1 ,professor ,l4 ,b4 ,arnold1 an excellent authority on all dairy matters1 says3 8,milk is the scavenger of the cow's body40 ,but now suppose we have the best of milk1 from perfectly healthy cows1 there would still remain several objections to its use4 ,in all conditions of torpor of the liver1 or in all dyspeptic conditions1 or whenever there is a tendency towards biliousness1 milk is sure to cause distress1 being unsuited to the organism4 ,milk contains a large percentage of liquid 7upwards of #ij per cent47 to a very small percentage of solid2 and while this proportionate percentage is right for the body of the babe1 it is not suited for that of the adult4 ,he should eat more solid food1 and1 if necessary1 drink water separately4 ,milk contains a large percentage of fat1 and but a small percentage of proteid and mineral salts1 and the adult can usually balance his diet better by leaving out milk and by ingesting a smaller bulk of more nutritious food material1 which he is able to assimilate1 but which the babe cannot4 99 99 99 99 99 ,cream1 if used to the same extent as milk1 would doubtless be far more injurious4 ,those who partake of large quantities of cream usually become bilious1 as is evidenced by the colour of the complexion1 the whites of the eyes1 blotches and eruptions which appear upon the skin1 etc4 ,but1 taken in the very limited quantity that it usually is1 it is probably less harmful than milk1 on that account4 ,both milk and cream1 if taken at all1 should be considered a food rather than a drink1 and should be thoroughly masticated before being swallowed--since important chemical changes take place in the mouth1 and the milk is also prevented from curdling in the excessively large clots that would form1 were milk drunk in quantity1 without being separated in the mouth4 99 99 99 99 99 ,butter4--,if we dispense with milk--that is1 leave it to the calf1 for whom nature intended it--there will1 of necessity1 be no butter2 and1 from a sanitary point of view1 the absence of it would perhaps be no great loss1 it being by no means as wholesome an article of diet as either milk or cream4 ,like other oils1 it is1 to a degree1 indigestible2 not that it gives 8a pain in the stomach10 as a general thing1 but it does not enter into those vital changes which are necessary to convert food into chyle proper4 ,it mixes with the pancreatic juice in the form of an emulsion1 simply1 and goes into the blood in that crude condition2 and being carried through the system by the capillaries1 it is deposited as fat in the various tissues1 and largely in the skin4 ,from the very nature of its constituents1 butter has but little nutritive value ,it usually contains #c to #e per cent4 of casein 7due to the presence of the milk7 and about twice that amount of water2 the other substances are oils1 fixed and volatile4 ,these readily decompose upon exposure to the atmosphere1 and butyric and other fat acids are set free4 ,persons who live largely upon butter emit a strong odour from the skin1 very perceptible to those who do not use animal foods4 ,the salt which has to be mixed with it to make it 8keep0 is not1 to the hygienist1 a desirable addition1 for reasons which will be hereafter stated4 ,pereira says3 8,fixed oil or fat is more difficult of digestion and more obnoxious to the stomach than any other alimentary principle40 ,indeed1 in some more or less obvious or concealed form1 ,i believe it will be found the offending ingredient in nine-tenths of the dishes which disturb weak stomachs4 ,many dyspeptics1 who have religiously avoided the use of fat in its obvious or ordinary state 7as fat meat1 marrow1 butter1 and oil7 unwittingly employ it in some more concealed form1 and1 as ,i have frequently witnessed1 have suffered therefrom4 ,such individuals should eschew the yolks of eggs1 livers 7of quadrupeds1 poultry and fish7 and brains1 all of which abound in oily matter4 ,milk1 and especially cream1 disagree with many persons1 or1 as they term it1 8lies heavy on the stomach10 in consequence of the butter it contains4 ,rich cheese1 likewise1 contains butter1 and on that account is apt to disturb the stomach4 ,schlickeysen1 in speaking of the use of butter1 eggs1 and cheese1 remarks3 8,these cause an excess of fat in the system1 and an offensive1 slimy1 condition of the mucous secretions of the mouth and nose1 quite apparent to those who1 contrary to their usual habit1 eat them4 ,their effects are apparent also in eruptions upon the skin1 especially upon the face40 ,eggs4--,eggs are pretty generally conceded to be a 8bilious diet02 and if eaten freely at each meal for a few weeks1 the whites of the eyes usually show the presence of bile4 ,they contain an excess of sulphur4 ,the albumen 7whites of the eggs7 cooked soft1 would be less objectionable than the yolks1 which contain about #cj per cent4 of oil4 ,if eggs are eaten they should be fresh1 their use not too frequent1 and confined to cool weather4 ,the fowls should be allowed plenty of clean territory to run over1 and an abundance of fresh pure water1 pure air1 and good grains4 ,unfortunately1 the habits of the bird are not the cleanest2 it will pick up and eat almost anything that comes in its way4 ,this is why country eggs and country fowl 7provided there are good and healthful surroundings7 are always to be preferred4 ,in towns or cities the chickens are necessarily confined to the house and yard2 whereas in the country they have access to the open fields1 and feed largely on grains4 ,persons who are subject to torpor of the liver would do well to refrain from the use of either eggs or butter2 and those who have sound livers--and desire to keep them so--can take a hint6 ,a great many vegetarians are strong advocates of dairy products1 and particularly eggs4 ,they claim1 rightly enough1 that they contain a large amount of proteid1 and hence are valuable meat substitutes4 ,but this same proteid can be obtained from nuts and vegetables1 as we have seen--without the necessity of resorting to eggs in order to secure it4 ,from the ethical point of view1 there is no excuse whatever for the eating of eggs2 and there are many objections to their use on purely hygienic grounds4 ,it is remarkable1 in this connection1 to find so strong a belief in egg-eating1 when we take into account the fact that these eggs are all intended to be chickens by nature1 and we are really eating chickens in embryo--a very disagreeable thought1 when we come to consider it4 ,all other eggs--swallow's eggs1 ostrich's eggs1 robin's eggs1 etc4--we think of as existing only for the purpose of bringing into the world little swallows or ostriches or robins3 but the hen's egg we consider1 for some mysterious reason or other1 laid for our especial benefit--as a suitable and even necessary food6 ,it is really remarkable that such curious ideas should have originated in the human mind4 ,doubtless they originated in the days of savagery1 when but little else could be obtained for food1 but which culture and modern ideals should have outgrown long ago4 99 99 99 99 99 ,cheese4--8,the fresh curd of milk is perfectly wholesome1 and pot cheese is also a practically harmless article of diet4 ,green cheese is not very objectionable1 but old1 strong cheese1 is one of the most injurious and indigestible things in existence4 ,it is also one of the most constipating articles of food that can be found4 ,it is a common fancy among medical men1 and a common whim among the people1 that old1 strong1 rank cheese1 though itself very indigestible1 stimulates the stomach to digest other things4 ,hence almost all the medico-dietetic works quote the old adage3 8#8,cheese is a mity elf1 ,digesting all things but itself4' 8,there is more poetry than truth in the doggerel quoted4 ,old cheese occasionally undergoes spontaneous decomposition1 during which process acrid and poisonous elements are developed1 as is frequently the case with bacon and sausages40#cc #cc 8,hydropathic ,cook ,book10 p4 #ajg4 ,although cheese is1 in one sense1 a valuable article of diet1 in that it contains a large percentage of fat and proteid1 it is nevertheless objectionable in many ways4 ,the fact that it is derived from milk1 and hence indirectly from the animal world1 necessitates the same objections to its use as have been raised against all the other animal products4 ,the same proteid may be obtained from nuts and purely vegetable substances1 without the injurious admixture of possible toxic materials1 impurities1 and adulterants4 ,in this connection it may be added that the common salt which is generally introduced into cheese in order to preserve it1 renders it an unhygienic article of diet2 and hence it is to be debarred1 since other substances 7containing the same amount of proteid1 etc47 can be obtained1 in which these mineral ingredients are lacking4 ,,ix ,,vegetables ,peas1 ,beans1 ,lentils1 etc4--,it can be seen by referring to the tables of foods that these articles of diet contain a large amount of proteid1 and are consequently good substitutes for meat2 and1 if the ordinary vegetarian diet be adhered to1 they should form the staple foods in place of the meat that has been omitted4 ,they are very hearty articles of diet1 however1 and contain a large amount of proteid in a concentrated form1 and for that reason should be eaten in the winter months1 if at all4 ,these articles of food1 moreover1 all contain a certain percentage of uric acid-forming materials1 and for this reason should be avoided whenever possible4 ,dr ,haig1 throughout his writings1 has argued very strongly against the legumes as food for man1 and has shown that an excessive consumption of such foods tends to create uric acid--and results in the evil consequences which follow from its presence1 whenever eaten in large quantities4 ,he recommends in their place nuts1 cheese1 and milk4 ,cheese and milk we have already considered1 and the value of nuts we shall ascertain when we come to the chapter on the fruitarian diet4 ,on the whole1 then1 it cannot be said that peas1 beans1 and lentils are desirable articles of food1 whenever they can be avoided4 ,their chief value consists in the amount of proteid they contain1 and this can be supplied by nuts1 as we have seen1 and shall see further4 ,in addition to this1 we now know that large amounts of proteid are not required by the system1 and are detrimental rather than beneficial to it4 8,in the early spring10 says ,dr ,dodds1 in her 8,health in the ,household10 p4 #dj1 8when we have grown tired of #8last year's leavings1' the tender vegetables fill our markets1 and delight our eyes in glad anticipation of a change in the repast4 ,the young beets1 the spinach1 and asparagus1 the early cauliflower1 and even the lettuce and onions have charms for us then4 ,as summer draws nigh1 the varieties of choice vegetables multiply1 giving us green peas1 tomatoes1 string beans1 summer squashes1 and an almost endless variety of products4 ,then come the autumn days1 and with them the great lima beans1 the hubbard squashes1 and the sweet potatoes4 ,nor does the supply fail us when winter approaches2 there are still turnips1 potatoes1 cabbage1 winter squashes1 and other good things4 ,really it is little less than wonderful what varieties of vegetable products there are even in a single latitude of climate40 ,although vegetables are capable of supporting life1 and contain many of the nutritious properties most necessary for bodily sustenance1 there are1 nevertheless1 objections to be raised against almost every one of these foods4 ,personally1 ,i do not believe that they are suitable articles of diet for the human race4 ,when we come to the chapter on the fruitarian diet1 ,i shall endeavour to show that fruits and nuts in their uncooked1 primitive form1 are the suitable and proper diet for mankind2 and ,i believe that1 although he can subsist upon vegetables1 and even maintain a certain degree of health upon the ordinary vegetarian diet1 ,i do not think that it begins to compare in excellence with the fruitarian or raw-food diet4 ,throughout this book1 ,i have been used to speaking of 8vegetarian0 as opposed to a 8mixed0 diet--including meat--and ,i certainly think it preferable to that generally followed2 but the diet ,i would advocate is as far superior to the ordinary vegetarian diet as that is superior to the mixed diet4 ,it consists almost exclusively of fruits and nuts4 ,the fruitarian diet1 then1 is1 in my estimation1 the ideal diet1 and the reasons for this ,i shall endeavour to give in full in ,chapter ,,xii4 ,all vegetables1 to be rendered fit articles for human food1 must be cooked1 in the first place1 and this fact alone renders the ordinary vegetarian diet less nutritious and less wholesome than the fruitarian or raw-food diet4 ,with few exceptions1 moreover1 the vegetables contain but little nutritive matter4 ,those which do contain a high percentage of proteid are open to the same objections as were raised against meat--namely1 that they create uric acid4 ,but the majority of vegetables supply nothing that cannot be derived in simpler and in better form from the fruit and nut dietary2 and they contain1 moreover1 a large percentage of indigestible and fibrous material--refuse--from which the other foods are free4 ,a brief glance at each of the vegetables individually will confirm this4 ,potatoes are nearly all starch2 they contain practically no proteid1 fats1 or mineral substances of value1 and are1 generally speaking1 constipating articles of food4 ,the objections to peas1 beans and lentils we have discussed4 ,asparagus1 spinach1 and similar vegetables contain but little nutriment1 and much waste1 and on the whole can be considered little better than weeds4 ,cabbages of various sorts1 brussels sprouts1 cauliflower1 broccoli1 etc41 are also open to these objections4 ,they contain a large amount of fibrous1 indigestible matter1 with but a small amount of nutriment4 ,cabbage1 eaten raw1 is not such a bad article of diet1 but cooked in the way in which it usually is1 the iron1 and its valuable salts1 pass into the water in which it is cooked--so that there is1 in one sense1 more nutriment in the water than there is in the mere 8skeleton0 that is left1 and which we eat6 ,onions1 leeks1 and garlics may have their uses in certain diseases1 when eaten raw1 but they would doubtless lose these properties when cooked1 and many persons cannot eat them4 ,they are very strong articles of food1 and it is doubtful if they are intended for human aliment at all4 ,turnips and parsnips consist almost entirely of water1 and are practically valueless as food4 ,they contain a very small percentage of carbohydrates1 but they are spongy and fibrous1 and frequently hard to digest4 ,the same objections would apply more or less to carrots1 beetroots1 and artichokes4 ,mushrooms should by all means be avoided4 ,they are exceedingly indigestible1 in a large number of cases1 and there is1 in addition1 a great danger of becoming poisoned by toadstools1 or other fungi4 ,corn is an exceedingly indigestible food--especially if insufficiently masticated1 as it invariably is4 ,the proteid it contains can be supplied in many other more wholesome foods4 ,celery consists almost entirely of fibre1 and cannot rightly be considered as suitable for human food4 ,endives1 cresses1 capers1 dandelions1 radishes1 etc41 are all weeds1 and1 if uncultivated1 would be totally unfit for the human stomach4 ,lettuce contains a certain amount of opium2 and cucumber is widely known for its great indigestibility4 ,summing up the nutritive values of these various vegetables1 then1 we can fairly say that none of them contain the essential properties suitable for human food4 ,the majority of them are indigestible and are1 by their innate composition1 improper foods for the human race4 ,all the nutritive materials which they contain can be supplied in a purer and better form by the various fruits and nuts1 while the tough1 fibrous nature of most of the vegetables necessitates an enormous outlay of the energy of digestion1 which should be conserved and utilised for other and better purposes4 ,the fact1 further1 that these various food-stuffs have to be cooked in order to render them palatable and edible1 is another objection to their use4 ,even ,dr ,tibbles1 who strongly insists on the value of vegetables as human food1 is forced to write in his 8,food and ,hygiene10 p4 #aic3 8,persons in robust health with healthy stomachs1 and leading active lives may eat all kinds of vegetables1 however cooked1 without injury1 except when they are taken in excess4444 ,those who are only able to digest vegetables1 especially green vegetables1 with difficulty should have them in the form of consomm or pure4 ,in their preparation1 the cooked vegetable is minced and pounded in a mortar until it is reduced to a pulp1 and then rubbed through a hair sieve to remove skin and rough fibres40 ,in other words1 it is practically admitted that vegetables are hard to digest at all times1 and that as soon as the energy of digestion is lowered1 this fact is immediately apparent6 ,this is evident from the directions that are given to remove the skin and tough fibres4 ,on the fruitarian diet none of these objections would be encountered--the bland1 soothing1 cooling1 antiseptic properties of the fruit juices being readily seen1 and practically never cause indigestion1 no matter how enfeebled it may be1 or how sick the patient--provided eating be possible at all--and provided that they do not contain an excess of acids and other substances injurious to the body in its then state of health4 ,vegetables are1 further1 a very bulky food1 and for this reason1 also1 ,i consider them objectionable4 ,x ,,cereals ,there is much dispute as to the relative value of wheat1 and other cereal foods1 as articles of diet4 ,numbers of authors contend that they are in very truth the 8staff of life 02 others1 on the contrary1 maintain that they are totally unsuited for human food1 and that it would be far better for the human race if cereals of all kinds were replaced by other articles of food1 containing somewhat similar constituents4 ,we shall examine these opposite opinions a little later on4 ,let us first of all consider these foods1 their functions1 and how far they may be supported to nourish the body and maintain the health4 ,let us take first of all wheat4 ,the five outer layers of the bran contain very little except cellulose--a woody1 fibrous substance1 forming the cell walls4 ,when burned1 the ash of bran is found to contain a large proportion of phosphoric acid1 potash1 and a small amount of other mineral matters4 ,the cereal layer is1 of all parts of the grain1 the richest in nitrogenous substances--the chief of which is the creatine1 from which it takes its name4 ,gluten is one of the most important constituents of the wheat4 ,unfortunately1 this is separated from the grain1 as is well known1 and adheres to the husk1 when this is removed2 and for this reason 8superfine0 white flour contains but very little nutriment1 and a large quantity of starch--a very constipating food and one which necessitates a large amount of vital expenditure when converting it into bodily tissue4 ,as is well known1 all starch must go through several processes or stages of digestion before it can be used by the system4 ,the body can never use starch as starch4 ,it must be converted into glucose sugar before the body can make use of or appropriate it4 ,it must first of all be converted into various substances--dextrose1 maltose1 etc4--before it is finally transformed into glucose--in which form the body can utilise it4 ,starch1 then1 must be converted into sugar 7glucose7 before the body can use it2 and must be transformed into this substance at the expense of the bodily energy1 of which a great amount has to be expended in these varied processes of conversion4 ,now1 this being the case1 why would it not be easier and better for us to eat those foods that supply this glucose or grape-sugar direct--without necessitating any of these energy-wasting transformations8 ,were we to take this grape-sugar directly into the system 7stomach7 as an article of food1 we should thereby save all the energy of digestion1 which would otherwise be wasted in useless processes of conversion4 ,there can be no valid reason why this should not be the case4#cd ,and1 since fruits contain this very grape-sugar in a free and natural state1 it becomes obvious that we can obtain from fruits all that we derive from grains and cereals 7with the exception of proteid matter1 which we can get from nuts7 and in a far better state--because more appropriable by the system4 ,i am strongly convinced that nothing is to be derived from wheat or similar grains and cereals that cannot be derived equally well or better from fruits and nuts of various kinds4 ,and this applies to all other grains--rye1 barley1 oats1 etc4--as well as to wheat4 ,they are all objectionable for the same reason2 and a properly balanced diet of fruits and nuts is superior to any diet of grains and cereals4 #cd ,it is important to note1 in this connection1 that but a small percentage of the starch is ever converted into sugar1 even by the most thorough mastication4 ,i say this on the authority of ,dr ,john ,goodfellow1 ,f4,r4,c4,s41 author of 8,the ,dietetic ,value of ,bread10 etc41 who conducted a number of careful experiments on this very point4 7,see his letter to ,dr ,densmore1 in 8,how ,nature ,cures10 pp4 #bcg-bci47 ,in raw cereals1 only about one per cent4 was converted6 ,as this process of conversion cannot go forward in an acid medium--i4e4 in the stomach--it is evident that the bowels must be called upon to effect this conversion--a useless tax upon them1 and a cause of constipation as well4 ,it is well known that toast is more wholesome than ordinary bread3 it is given to invalids1 when bread is debarred4 ,the reason for this--which comparatively few persons know--is that a portion of the starch contained in the flour is converted into dextrine1 by this process of toasting4 ,in this manner1 a portion of the original starch contained in the bread is 8predigested10 and hence saves the vital energies so much tax--when it comes to the digestion of this starch4 ,but would it not be better to give the patient fruits1 in which all these processes of conversion have already been performed by nature--and hence save far more of the bodily energies than even the giving of toast8 ,it must be remembered that starch contains nothing that is useful to the system except this grape-sugar1 which can also be obtained from fruits of all kinds1 in a natural and appropriable form4 ,this being so1 why not give fruits in the first place--thus saving all this useless expenditure of energy8 ,there is also the additional argument that fruits of all kinds are cleansing and slightly laxative--instead of being constipating--and have also powerful germicidal properties4 ,however1 ,i shall consider this question more at length in the chapter devoted to the fruitarian diet4 ,many writers upon the subject of dietetics are very laudatory of wheat and other cereal foods4 ,dr ,tibbles1 indeed1 in his 8,food and ,hygiene10 p4 #bbi1 says that 8so large a part do they fulfil in domestic preparations that it is almost safe to say that if the entire crop of cereals failed for one year nearly #ij per cent4 of the inhabitants of the earth would die06 ,this might be true in a certain sense1 for there would be no article of food to take the place of the cereals destroyed2 but if nuts and fruits had been cultivated instead1 it would be found that all the cereals could be dispensed with easily enough1 and that none of the inhabitants would die2 but1 on the contrary1 that they would retain a high degree of health--far higher than they now possess4 ,if the whole wheat1 containing all the grain--the nutritious gluten as well as the 7comparatively speaking7 innutritious starch--were supplied to the body1 there would be far less objection to the use of grains and cereals2 but as a matter of fact1 this is rarely the case1 and only health-reformers insist upon having bread made of whole wheat flour or gluten bread4 ,the majority eat bread made of white1 8superfine0 flour--flour totally divested of its nutritious elements4 ,such flour contains none of the valuable salts which the whole grain contains2 it is devoid of the proteid matter2 it is constipating1 and in other ways objectionable4 ,and a practical proof of the correctness of this position is afforded by the fact that dogs1 fed by ,magendie upon superfine white flour1 all died2 while those dogs which were fed upon whole-wheat flour lived and retained their health4 ,such an experiment is worth any amount of theorising1 for or against4 ,dr ,s4 ,rowbatham1 writing some years ago on this subject1 said3 8,bread from wheaten flour1 when considered in reference to the amount of nutritious matter it contains1 may with justice be called the staff of life2 but in regard to the amount of earthy matter1 we may with equal justice pronounce it the staff of death4444 ,it is quite right to suppose that nutritious food is necessary to support and strengthen the ftus2 but the nutritious and the solid earthy matter in food are very different substances4 ,wheaten flour1 on account of its containing so much earthy matter1 is the most dangerous article a female can live upon1 when pregnant4 ,the other grains are bad enough1 but better than wheat4444 ,persons of a dull1 cadaverous appearance1 with harsh rough skins1 who are thin and bony and continually troubled with some complaint or other1 ,i have always found to be greatly attached to a food of a solid1 earthy nature1 such as bread1 puddings1 pies1 tarts1 cakes1 and flour preparations in general4444 ,heavy1 clumsy persons1 whose movements--when they do move--are stiff and awkward are always great consumers of solid food1 especially of bread and pastry of all kinds4444 ,among children and young persons too1 it may be seen that the dull1 heavy1 ill-tempered ones are mostly great consumers of solid grain foods2 while the more active and lively are less anxious for food of a solid character1 but mostly fond of light1 fluid1 saccharine substances4444 ,these facts and many others which could be advanced1 all tend to support and prove the position that food and drink alone are the source of the calcareous earthy matter which is generally deposited in the body1 and which by degrees brings on a state of induration1 rigidity and consequent decreptitude--which ends in a total cessation of consciousness1 or death4 ,we have seen that different kinds of food and drink contain these earthy elements in different proportions2 and we cannot avoid the conclusion that the more we subsist upon such articles as contain the greatest amount1 the sooner shall we choke up and die2 and the more we live upon such substances as are comparatively free1 the longer will health1 activity and life continue40 ,in the twenty-second and twenty-third chapters of the third book of ,herodotus1 describing a visit of some ,persian ambassadors to the long-lived ,ethiopians 7,macrobii71 the ,ethiopians asked what the ,persian king was wont to eat1 and to what age the longest-lived ,persians had been known to attain4 ,they told him that the king ate bread1 and described the nature of wheat--adding that eighty years was the longest term of man's life among the ,persians4 ,hereat1 he remarked3 8,it did not surprise him1 if they fed on dirt bread that they died so soon6 ,indeed he was sure that they never would have lived so long as eighty years1 except for the refreshment that they got from that drink meaning the wine1 wherein he confessed that ,persians surpassed the ,ethiopians40 ,from what has been said1 it will be apparent why ,i do not consider grains and cereals valuable articles of food--far less the indispensable articles they are usually supposed to be4 ,as generally purchased1 these flours and grains are innutritious1 clogging1 and particularly unwholesome articles of food2 but even at their best1 and taking the whole grain1 they contain nothing that cannot be supplied in a better state by an exclusive fruit and nut diet4 ,we must remember ,magendie's experiments on dogs4 ,one died in forty days1 while fed upon fine wheat and flour1 while another dog1 fed upon brown bread1 lived without any disturbance1 and in good health4 ,this should show us conclusively that the fine flour upon the market--the flour invariably consumed--is practically useless as food2 but since all the nutritive properties of grains may be derived in a better form from fruits1 nuts1 etc41 the only remaining reason for eating grains and cereals vanishes4 ,,xi ,,condiments1 ,,spices1 ,,etc4 ,we now come to consider the various 8food accessories10 as they are called--meaning the various condiments1 etc41 which go to make unappetising food palatable6 ,if the food were natural to the organism1 it should need no such appetisers3 but ,i let that pass4 ,let us consider the relative values of these articles of diet1 and see how far each of them may be considered as necessary and beneficial to the human organism4 ,i shall begin with the one in most common use1 and one that the majority think they cannot live without--salt6 99 99 99 99 99 ,salt4--,the arguments in favour of salt-eating1 as found in the books1 may be summarised thus3 #a4 ,it is natural to man1 the habit being universal4 #b4 ,it is necessary to life4 ,human beings deprived of it die4 #c4 ,wild and domestic animals crave and seek it4 #d4 ,it is an invariable constituent of the solids and fluids of the body2 hence it must be supplied4 #e4 ,cattle1 when given it1 increase greatly in weight1 so that if not itself food1 it may take the place of food by making it 8go further40 #f4 ,it retards the waste of the system1 and in this way may prolong life4 #g4 ,it is essential to promote the secretion and flow of saliva and bile4 #h4 ,it promotes appetite by rendering the food more palatable4 ,the first three of the above propositions constitute what may be styled the prescriptive or old-fashioned argument4 ,the next four1 grouped together1 are the chemical theory of the value of salt1 and are of more recent origin4 ,the last1 though seldom advanced as a scientific reason1 partakes of the character of science as well as of tradition4 ,in regard to ,no4 #a1 let us see how far it is borne out4 ,to destroy logically the value of the proposition it would only be necessary to establish the case of a single individual who does not and has not used salt--raw salt--in his food4 ,the universality1 that which it rests upon1 would then be broken4 ,we ought not to be content with that1 however4 ,i think it would not be difficult to show that there are whole nations and tribes of people who do not eat salt4 ,i am told by an ,italian1 who has lived among them1 that the ,algerians do not4 ,i was myself informed1 while in that region1 that the ,indian tribes inhabiting the banks of the ,columbia ,river and ,puget ,sound do not4 ,it is noteworthy also that those tribes are among the most peaceful1 intelligent and industrious tribes in ,north ,america1 and are of fine personal appearance4 ,i think there is little doubt that the inhabitants of the islands of the ,pacific ,ocean lived from a period of vast antiquity1 until their discovery by ,europeans1 without putting salt crystals on their food4 ,it has continually happened that hunters1 tourists1 soldiers and explorers have been left for weeks1 months and years without a supply of salt1 by accident or otherwise1 and have survived without apparent injury4 ,finally1 there are many persons in the ,united ,states who have voluntarily abandoned the use of salt for periods ranging from one to twenty years 7and for aught ,i know longer71 not only without injury but with increased health1 strength and activity4 ,so far from being natural to man1 the instincts of children1 especially when born free from an inherited bias in its favour1 go to show by their rejection of it that it is unnatural4 ,like the taste for coffee1 tea and various seasonings1 it is an acquired one4 ,few if any children do not prefer unsalted food4 ,it should not be overlooked that the manufacture and distribution of salt as an article of commerce is a thing of history1 and has attained its enormous dimensions within the past century and a half4 ,it is inconceivable that in past times the population of the world1 made up as it was largely of pastoral and nomadic people inhabiting the interior of the great continents1 should have supplied themselves with salt as an ingredient of food1 as we do4 ,the omission of any mention of it in the older chronicles and even among the more perfect records of the classics1 except at the luxurious tables of the rich1 goes to confirm this supposition4 ,propositions ,nos4 #b and #c are of the same character1 and have a like origin4 ,it is discouraging to discover how little thorough sifting of beliefs there is among mankind--especially concerning matters of such primary importance as their daily diet--a neglect for which their hair-splitting casuistry on topics of faith and morals in no way atones4 ,the foundation of the notion that men die when deprived of salt 7and the inference therefrom that it is because of it71 so far as ,i have been able to trace it1 rests on an experience related in the older works on physiology1 and copied with childlike confidence into the later ones1 to the effect that1 more than one hundred years ago1 during the wars waged by ,england on the ,continent1 several thousand ,british soldiers1 being shut up as prisoners of war in the low countries--at the ,hague1 ,i believe--and after an incarceration of many months1 all died of disease1 induced1 it is stated1 by being deprived of salt6 ,the same cry1 it will be remembered1 has been charged to modern nations in more recent wars1 and notably during the ,american ,civil ,war1 when the mortality was so great in the southern prisons4 ,it needs no great natural acumen nor book learning to discover that there are other and far more potent disease-inducing causes at work to account for the dreadful mortality--even in these days of superior civilisation and greater humanity4 ,observation satisfies me that inattention to ordinary sanitary precautions--partly incident to confinement and partly to the rooted superstition in the minds of those who had charge of them1 that disease is a something to be fought out with specific medicines after it has appeared1 rather than prevented from making its appearance--will abundantly reconcile the facts1 if they be facts2 and in this ,i am confirmed by a comparison of the appalling ratio of mortality recorded in some of the most famed of ,london and ,paris hospitals1 where gangrene and fevers alone did their deadly work1 in spite of the attentions of doctors1 without appreciable aid from those inevitable attendants of war-prisons--homesickness1 filth and bad diet4 ,such evidence as this would hardly be received in a trial for larceny2 and yet it is solemnly repeated generation after generation by those who should be teachers of teachers4 ,the third proposition1 in regard to the wild and domestic animals1 is1 like the preceding1 not formidable when examined4 ,i have diligently inquired of old hunters and pioneers for confirmation of the story that deer and buffalo are in the habit of visiting regularly the salt springs or 8licks10 in order to eat the salt4 ,i have not been able to find one who has ever seen the licking process himself4 ,there is reason to believe that hunters do take their positions at certain brine-springs to find their game1 and that the deer at certain seasons of the year resort to them--precisely why is not determined4 ,nothing of the kind is now claimed of the buffalo2 that is a tradition4 ,but suppose it were all true1 as claimed1 does that justify man in sprinkling the solid residue of the brine on his food8 ,is there not here too lofty a structure upon too slight a foundation8 ,it is notorious that all the salt springs hold in solution 7sometimes found encrusted on their sides7 large amounts of lime1 sulphur1 iron1 and commonly other ingredients4 ,the very purest of our table salts of commerce contain from #b to #d per cent4 of the sulphate of lime1 after they are supposed to have been purified and larger amounts of it removed4 ,may it not be that at certain seasons1 as in the winter when the herbage is covered by snow1 or during pregnancy1 when the ftus requires it1 the deer 7or buffalo1 if you will7 repair to these spots instinctively for that which nature denies them at the time8 ,we know that cows on a scant pasture1 at such times1 will chew and partly dissolve an old bone2 yet it would be equally reasonable to put ground bones on our food as an inference from this trait2 indeed1 more so1 as the latter is an admitted fact of everyday occurrence1 while the other is somewhat in doubt2 and besides the economy of lime in the system is patent4 ,in regard to domestic animals we are on more solid ground2 only it is constantly necessary to remember that we are dealing with creatures domesticated and subdued in some degree to the will of man4 ,it is a common notion that salt is necessary to the well-being1 if not the preservation1 of horses and horned cattle4 ,it is1 ,i am persuaded1 a great mistake4 ,in the first place1 although it is undoubtedly true that some domestic cattle will eat salt1 and follow impatiently to get it1 it is not true of wild cattle4 ,i am assured by many of the great herders in ,texas1 ,colorado and ,california1 that the native cattle are not fed salt1 never see it1 and will not eat it if offered4 ,of course it is a transparent absurdity that salt could be hauled hundreds of miles to feed these great inland herds2 and it is not done1 as is supposed4 ,they derive salt enough from the grass of the plains to supply nature's demand1 if any there be4 ,this1 if it furnishes any analogy at all1 points to the food itself as the true source of supply for the human species4 ,but in regard to the craving of horses and cows kept within fences1 enclosures and buildings1 it is susceptible of proof1 and has been proved many times1 that it is an artificial and not a natural appetite4 ,i have seen both horses and cows which will not eat salt if offered to them4 ,the parents1 when the supply was cut off1 did not suffer perceptibly1 and in a short time unlearned the habit4 ,neither the old ones nor their progeny will touch it now4 ,i have not space here to enter into the question of the great injury done to the health1 and consequently to the wholesomeness of the flesh of both improved and native or ,texas varieties of cattle1 by the pernicious practice of thrusting salt into their food1 while preparing for1 or on the way to1 market1 in order that the weight may be increased4 ,it is worth the while of the ,state to institute an inquiry to see if this be not one of the provoking causes of the cattle diseases1 and rinderpests of ,america and ,europe4 ,the tendency in the human mind--the more so with the untrained intellect--to find the class of facts it is seeking for1 and to overlook or ignore the class which makes against its preconceived notion or desire1 is always to be guarded against4 ,it is a little singular that the advocates of the salt habit should have selected the one or two species of wild animals1 and the two or three allied species or varieties under domestication which do or can be made to eat salt1 while the vastly greater number of both classes of animals which do not and cannot be made to1 are overlooked4 ,true enough1 a hungry cow will eat what is called 8salt hay10 whereon the brine from the sea has crystallised1 but invariably the same cow will turn from it to good well-cured meadow hay4 ,hunger is a terrible temptation1 hence many of our animals 7and the same is true of children7 acquire their taste for salt by its mixture with their food2 and a reprehensible practice has begun of mixing salt1 or lime1 with the new hay in the stack in order to 8cure0 it--that is1 to prevent its decay by excess of moisture--on the theory that the hay is improved thereby4 ,surely no argument can properly be drawn from appetites so engendered4 ,on the same principle might we sprinkle sawdust with a horse's oats1 because1 if kept up1 he will gnaw away the boards within reach4 ,for this1 by the way1 there are good physiological reasons4 ,look1 however1 at the other side of the argument as drawn from the lower animals4 ,how numerous are they by whom salt is rejected or to whom it is hurtful8 ,the whole of the birds avoid salt4 ,it is fatal to chickens and tame birds1 as every housewife knows4 ,indeed1 there is strong ground for supposing that much of what is called 8chicken cholera10 8gapes10 and the like1 is in part due to the presence of salt--not always in minute quantities--in the food taken from the table4 ,wild birds have no such epidemic diseases affecting the mucous linings of their organs4 ,it is also fatal to the hog1 that foulest and hardiest of omnivora1 which1 out of some stress of famine1 or from its peculiar prolificacy1 men have been led to dwell with and propagate as a food supply4 ,i believe it is well ascertained that when hogs get a moderate amount of brine1 or pickled salt meat1 it is impossible to save them4 ,to vary the phrase a little3 that which will make a hog sick cannot1 prima facie1 be good food for his owner4 ,of all the range of wild animals1 clean or unclean1 it is yet to be shown that a single one eats salt voluntarily as food4 ,why should man be the exception8 ,it is further claimed that salt is a necessary constituent of the diet1 for the reason that1 when the body is examined1 post-mortem1 a certain amount of salt is found therein4 ,from this it is argued that salt is therefore necessary to the human body6 ,it is queer logic4 ,were opium or nicotine found in the body of the dead man1 would it be argued that therefore opium or nicotine were necessary to the body in health8 ,yet the argument is just as logical1 and the conclusion just as warranted4 ,all that can be urged1 logically1 is that salt is a necessary article of diet2 and that1 no one would deny4 ,certainly ,i would not4 ,but ,i must insist that this salt can be supplied to the body in its organic form--just as any other salt can4 ,it is contained in fruits and vegetables1 together with other salts3 why not eat it in that way1 just as we eat those other salts8 ,to be sure1 we need common salt1 just as we need iron1 and potash1 and sulphur1 and lime1 and other mineral salts2 but no one thinks of sprinkling lime and potash and iron filings over his food1 just the same6 ,there is no more reason why we should sprinkle sodium chloride1 or common salt1 over our food1 than there is why we should sprinkle any of these other salts4 ,both are equally mineral elements3 both are inorganic substances2 and hence both are equally unusable by the system4 ,salt can have no more effect upon the economy than iron filings can2 and there is no more reason for taking the one into the system in this crude form than there is for taking the other4 ,only habit and prejudice sustain the custom4 ,it is urged1 again1 that salt preserves the waste of the tissues1 and that animals1 fed upon salt1 become fat4 ,there is but little evidence for this2 but ,i shall grant its truth1 for the sake of argument4 ,granting it to be true1 what then8 ,we know that the antiseptic property of salt1 its affinity for moisture1 makes it valuable in the arts for some purposes1 among which1 of course1 are conspicuous the preservation of dead animal meats4 ,we see its effect in the beef or pork barrel1 or on dried fish4 ,it hardens and keeps dry the fibrous tissue so that oxygen enough cannot be reached to oxidate and break down the tissue by what is known as decomposition4 ,if the salt were all withdrawn by solutions of water 7whatever might be the effect on the meat itself7 there would ensue no harm in its use in preserving food4 ,notoriously it is not done1 and even greater is the necessity for removing the nitrate of potash with which the curing is assisted4 ,is not the action of the salt in the system on the effete or dying tissues the same1 in kind1 as upon those in the brine barrel8 ,i see nothing in the vital economy to negative the presumption4 ,the particles of dead and oxidised tissue on their way out of the body1 so far as they are brought within the influence of the salt--and this1 as it floats in solution all over the body with the blood1 must be general--are robbed of their moisture1 dried1 hardened1 pickled1 and their passage along the finer canals made more difficult4 ,they lodge and remain1 and hence account1 in part1 for the increased weight of the body4 ,the added weight represents in part filth which ought to be outside of the body1 not inside4 ,many other objections might be urged to the use of salt1 in this place2 but space forbids4 ,when anyone examines the evidence carefully and impartially1 he will find that there is not one solitary argument in favour of the habit that will stand the test of criticism2 while there are many arguments1 on the contrary1 which conclusively prove it to be injurious and unphysiological4 ,the single argument1 based upon the undoubted fact that many hundreds of people in the ,united ,states and elsewhere1 have totally abandoned salt1 and have not depreciated themselves in consequence1 but have on the contrary1 improved their health and general physical condition1 is proof in itself that salt-eating is a habit-- is not necessary1 but is1 on the other hand1 positively injurious4 ,when we take these facts into consideration1 we can come to no other conclusion but that salt-eating is a habit1 pure and simple1 which is not only unnecessary1 but is exceedingly detrimental to the physical health of the individual who continually eats it4 99 99 99 99 99 ,pepper is not1 like salt1 a mineral substance2 it is a vegetable poison4 ,flies will not touch it1 neither will they eat salt4 ,black pepper1 if taken upon an empty stomach in the moderate quantity of a teaspoonful1 will either be promptly ejected1 or it will cause great disturbance in the stomach and bowels1 and also in the heart's action1 after it enters the circulation4 ,it is in no sense a food1 but in every sense a stimulant1 which is but another name for a substance non-usable by the vital organs1 and therefore to be thrown out of the vital domain4 ,red or black pepper is a prolific cause1 as are all stimulants1 of enlargement of the blood vessels1 and ultimately of disease of the heart4 ,its immediate effect upon the tongue1 throat1 stomach and bowels is to cause an increased action1 not only of the capillaries1 causing temporary congestion and even inflammation of the mucous surfaces1 but also of the organs which secrete the digestive fluids4 ,its ultimate effect is to weaken and deaden these organs1 by repeated stimulation1 to abnormal action2 it also impairs or destroys the organs of taste within the mouth1 together with the gastric or other nerves which aid in the process of digestion4 ,when these are weakened by stimulants1 the functions themselves are necessarily impaired1 and confirmed dyspepsia1 with its attendant train of bad symptoms1 brings up the rear4 ,it is needless to say that ginger1 spices1 nutmeg1 cinnamon1 and all that class of condiments1 however much they may vary in quality1 are stimulating to a greater or a less degree1 and must be put in the list of 8things forbidden0 in the hygienic dietary4 ,the habit1 every year increasing1 of using spices and condiments in almost every article of food1 and in such large quantities1 cannot be too severely condemned4 ,the end must be hopeless indigestion1 with prostration of the nerves which supply the digestive organs1 and detriment or ruin to the entire system4 ,in the language of ,sylvester ,graham3 8,the stern truth is1 that no purely stimulating substance of any kind can be habitually used by man1 without injury to the whole nature40 ,nor does ,dr ,graham stand alone in his views upon this subject4 ,pereira says3 8,the relish for flavouring or seasoning ingredients manifested by every person1 would lead us to suppose that these substances serve some useful purpose beyond that of merely gratifying the palate4 ,at present1 however1 we have no evidence that they do4 ,they stimulate1 but do not seem to nourish4 ,the volatile oil they contain is absorbed1 and then thrown out of the system1 still possessing its characteristic odour40 ,dr ,beaumont is essentially of the same opinion4 ,he remarks3 8,condiments1 particularly those of a spicy kind1 are non-essential to the process of digestion in a healthy state of the system4 ,they afford no nutrition4 ,though they may assist the action of a debilitated stomach for a time1 their continued use never fails to produce an indirect debility of that organ4 ,they affect it as alcohol and other stimulants do--the present relief afforded is at the expense of future suffering40 ,in doing away with spices and condiments we must also dispense with pickles2 there is nothing in a pickle to redeem it from hopeless condemnation4 ,the spices in it are bad1 and the vinegar is a seething mass of rottenness1 full of animalcul1 and the poor little innocent cucumber1 or other vegetable1 if it had a little 8character0 in the beginning1 must now fall into the ranks of the 8totally depraved40 99 99 99 99 99 ,mustard4--,dr ,william ,tibbles1 in his 8,food and ,hygiene10 p4 #bac1 says3 8,mustard is a greenish yellow powder1 without smell1 when it is dry1 but when moist1 having a pungent taste and penetrating odour1 which is irritating to the nose and eyes4 ,mustard is the most familiar of all condiments4 ,it produces a sensation of warmth in the mouth and stomach and augments the digestive secretions1 by increasing the circulation in the blood-vessels in the alimentary canal4 ,it increases the appetite and the desire for food1 and assists in its digestion40 ,in other words1 what really happens is this3 ,mustard is an irritant and a stimulant to the mucous membranes at all times1 and for that reason1 harmful4 ,delicate membranes1 such as those of the nose and eyes1 detect and resent this irritation at once2 but the throat and stomach1 being rendered more or less inert and unresponsive1 because of years of perverse living on cooked foods1 spices1 stimulants1 and irritants1 do not resent and react against this particular irritant as forcibly as do the other membranes4 ,the fact1 however1 that the secretion is increased1 and that the circulation in the blood vessels of the stomach is augmented1 clearly indicates that nature is endeavouring to offset and rid the system as speedily as possible of this irritant poison4 ,when any poison is introduced into the alimentary canal1 the system immediately pours out its secretions1 in an attempt to liquefy1 antidote1 and wash through the invading poison as rapidly as possible4 ,that is the rationale of the action of all purgatives1 and is the reason why increased secretion and circulation is noted whenever stimulants or irritants are introduced into the alimentary canal4 ,the very fact that these physiological disturbances take place indicates clearly that the substance that has been ingested is poisonous1 and detrimental to the vital economy4 ,for that reason1 and because of these symptoms1 mustard must be debarred from any hygienic diet2 and for the same reason1 white1 black1 and cayenne pepper1 paprika1 cloves1 nutmeg1 curry powder1 garlic1 salt1 and similar substances must be eliminated from any diet that is to be considered wholesome1 and in accordance with the laws of nature4 ,indeed1 in writing of all condiments1 ,dr ,tibbles himself was forced to admit that3 8,healthy individuals with normal digestion do not need them1 and they should most certainly be withheld from children40 ,i would add to this that if they are to be withheld from healthy individuals and children1 they should most certainly and more particularly be withheld from invalids1 and from the debilitated and enfeebled4 ,were the true rationale of the action of stimulants understood1 this would be so apparent as to render further comment unnecessary4 ,if it were once fully understood that stimulants1 instead of adding energy to the system1 merely called it forth from the system1 there could no longer be any excuse for their use1 upon the ground that they are necessary and suitable articles of food4 ,condiments and spices of all kinds might easily be eliminated from a hygienic diet1 and nothing but increased health and energy would follow the results of this process of elimination4 99 99 99 99 99 ,vinegar4--,so far from being a true article of food1 or an alimentary substance1 vinegar1 like alcohol1 is a product of vegetable decay1 and is always injurious to the human stomach4 ,in addition to this1 it contains a large number of germs which1 introduced into the system1 are liable to cause great havoc4 ,if acid is required1 it may be obtained in a variety of forms1 and is readily supplied by all acid fruits1 and particularly by lemons4 ,the citric acid of the lemon is appropriable by the system1 and is one of the most wholesome acids known to us4 ,it will readily take the place of vinegar--on occasions where we have been in the habit of using the latter substance4 ,it should be noted in this connection that lemon juice1 when ingested into the human system1 is invariably split up1 in the course of a few hours1 and the all-day effects of the acid is to decrease the acidity of the system1 and to increase the alkalinity of the blood4 ,this was conclusively proved by ,dr ,haig1 in ,england1 and now forms a large part of his treatment for all uric acid diatheses4 ,the immediate effect of the acid is to increase the acidity2 but1 owing to the fact that it is split up1 as stated1 the all-day effects are invariably to decrease the acidity1 and rid the system of its uric acid4 ,no such beneficial results are observable from the practice of drinking vinegar4 99 99 99 99 99 ,oils--,olive ,oil4--,under 8oils0 may be classed1 roughly speaking1 all fats1 animal and vegetable1 such as suet1 lard1 tallow1 marrow1 grease1 butter1 blubber1 and the oils of various nuts4 ,animal oils are amongst the least nutritious1 and most injurious kinds of alimentary substances4 ,the oils from the vegetable kingdom are far more wholesome1 and1 to a normal stomach1 almost innocuous4 ,if oils or fatty matter of any kind are desired in the diet1 these might just as well be supplied from the vegetable world as from the animal2 and the oils are obtained free from the impure materials1 which invariably accompany animal fats4 ,in other words1 the same amount of fatty materials may be obtained1 without ingesting at the same time the toxic substances which invariably accompany the fats derived from the animal kingdom4 ,of those fats which are derived from the animal world1 more or less directly1 butter and cream are doubtless the most wholesome2 but there are many objections to both of these1 as ,i have pointed out elsewhere4 ,olive oil1 when obtained pure1 is doubtless the best form of oil that we know4 ,the chief difficulty is in obtaining it in a pure state4 ,cotton seed oil is generally sold on the market in place of olive oil1 and is in many ways detrimental to the organism4 8,sylmar0 olive oil is a pure oil of the first quality1 made from ripe olives1 and can heartily be recommended4 ,a few of the best ,french and ,italian oils are also excellent1 if they are obtained direct and unadulterated4 ,the ripe olive contains just what an ordinary vegetarian--especially fruit--diet lacks4 ,in being a wholesome source of fat they materially add to the value of other vegetarian dishes4 ,nuts also supply oils in a healthful form4 ,those oils are serviceable in nervous disorders1 rheumatism1 diabetes1 and other diseases4 ,,xii ,,the ,,fruitarian ,,diet ,anyone who has followed me through the preceding chapters will probably have come to the conclusion that there is no article of diet left which he can live upon and eat without detriment6 ,apparently everything has been condemned in turn4 ,meat1 game1 fish1 shellfish1 soups of all kinds1 vegetables1 grains1 flours1 cereals1 milk1 cheese1 butter1 eggs and dairy products of all kinds1 stimulants1 spices1 jellies--all have been examined in turn1 and found unsuitable for human food4 ,but man must live1 and the question remains3 ,are there any foods which he can eat freely and live--not only without detriment to himself1 but with positive benefit--feeling assured that they are upbuilding his body1 his mind1 and his energies1 and sustaining his physiological integrity1 throughout1 in a wholesome and natural manner8 ,it will be seen in going over the list that two important articles of diet have been omitted--viz4 fruits and nuts4 ,these1 and these alone1 supplemented1 perhaps1 by one or two other articles of diet1 can1 ,i contend1 sustain man in a perfect state of health2 can supply all the needs of his body1 and preserve the highest standard of health and energy2 while the diet is in accord with his physiological mechanism1 and his anatomical structure4 ,the one or two articles of diet that might be added 7though ,i do not consider it necessary that they should be added7 are honey1 olive oil1 and1 occasionally1 perhaps1 whole-wheat bread4 ,it is an interesting fact that there are only two articles of diet in the world1 apparently1 made exclusively for food--milk and honey4 ,the milk is to nourish the young of the animal which secretes it1 and normally the supply would be terminated when the animal was weaned--if nature were not perverted1 and the process of milking instituted4 ,but we have considered milk as an article of diet in the former pages4 ,honey is manufactured by the bees for the express purpose of supplying them with food during the winter months1 and man only obtains his supply by robbing the bees of their hard-earned food1 and substituting other food in its place4 ,honey contains a large amount of valuable saccharine material1 and ,i have endeavoured to show on a previous page that a certain amount of saccharine matter1 or sweet-stuff1 is necessary for the maintenance of health--probably a larger quantity than we are in the habit of supposing4 ,this1 honey will supply4 ,it may be noted1 however1 that certain sweet fruits1 notably dates1 also contain large amounts of sugar1 and if a quantity of dates were eaten1 they would doubtless supply all the demands of the system for sugar1 without recourse to honey at all4 ,olive oil is a suitable and nutritive food1 when pure4 ,its chief value1 of course1 consists in the large amount of oil or fatty matter it contains1 but this is also contained in nuts of various kinds in a pure form1 and hence is not a necessary article of diet4 ,as found on the market1 moreover1 it is generally impure and adulterated4 ,whole-wheat bread has certain advantages1 but is also open to numerous objections1 as before pointed out2 and1 if made from the whole grain1 including the husk1 it acts as an irritant on the mucous membrane of the bowel1 and hence exercises a slightly purgative action2 the same action1 however1 may be induced by a plentiful supply of non-irritating fruit juices1 and for that reason they are consequently to be preferred4 ,we thus come to the conclusion that1 although these few remaining articles of diet are not positively pernicious1 as are the general run of foods1 they are1 nevertheless1 of secondary importance1 and can readily be dispensed with1 and their place taken by simple fruits and nuts4 ,if any lingering doubt exists in the minds of those upholding a strict fruitarian dietary1 as to its sufficiently nutritive value1 these doubts have been cleared away by the investigations of ,professor ,m4 ,e4 ,jaffa1 of the ,university of ,california4 ,his researches1 published by the ,u4,s4 ,department of ,agriculture1 make an epoch in the history of dietetics1 and his researches are most conclusive4 ,in his 8,nutrition ,investigations ,among the ,fruitarians and ,chinese10 he says1 in part3 8,it would appear upon examining the recorded data and comparing the results with commonly accepted standards1 that all the subjects were 7i4e4 should have been7 decidedly under-nourished1 even making allowances for their little weight4 ,but when we consider that the two adults have lived upon this diet for #g years1 and think they are in better health and capable of more work than they ever were before1 we hesitate to pronounce judgment4 ,the three children1 though below the average in height and weight1 had the appearance of health and strength4 ,they ran and jumped and played all day like ordinary healthy children1 and were said to be unusually free from colds and other complaints incident to childhood40#ce #ce ,it is an error--though a common one--to suppose that the fruitarian diet causes a loss of weight4 ,my own weight has remained about the same for ten years1 no matter what ,i eat1 or how much4 ,on this diet the weight will go to normal--and1 generally speaking1 it is necessary that some weight should be lost1 in order to effect this4 ,professor ,jaffa then showed that ,n4 was actually stored on this diet1 although these fruitarians were eating but two meals a day1 in place of the usual three of civilised people4 ,he stated 7what ,i have invariably found to be the case7 that less food was required and was eaten1 than is the case with ordinary cooked foods4 ,further1 many of his subjects were found actually to gain weight--one patient seven pounds in less than three months6 ,professor ,jaffa was forced to the conclusion that fruits must be considered as true foods1 and not mere food accessories2 and was bound to admit that they alone 7with nuts7 can sustain a healthy and vigorous life4 8,while it is true that #aj cents will buy more animal protein than fruit protein1 it will on the average purchase fully as much energy1 when spent for fresh fruits1 and more in the case of dried fruits than when expended for lean meats4 ,when considering nuts1 it is readily observed that #aj cents will buy about the same amount of nut protein as of animal protein1 except in the case of cheese and skim milk4 ,if spent on peanuts1 it will furnish more than twice the protein and six times the energy that could be bought for the same expenditure for porterhouse steak40#cf #cf 8,further ,investigations ,among ,fruitarians10 etc41 p4 #gi4 ,i would also refer the reader to ,professor ,c4 ,f4 ,longworthy's 8,fruit and its ,uses as ,food0 7,yearbook1 ,u4,s4 ,dept4 of ,agr474 ,speaking of the value of fruit1 ,dr ,tibbles1 in his 8,food and ,hygiene10 p4 #agd1 says3 8,the value and importance of fresh fruit1 especially to dwellers in towns1 cannot be too freely written about4444 ,the organic salts in fruit arouse the appetite1 and aid digestion1 by increasing the flow of saliva1 and1 indirectly1 of the gastric juice2 they are stimulants and sialagogues4 ,as the fruit reaches the intestines1 the acids increase the activity of the chyme1 and stimulate the secretions of the liver and the pancreas1 the intestinal glands and muscles2 their influence upon the blood is marked3 they render it less alkaline1 but never acid4 ,by combining with a portion of the alkaline salts of the serum1 the phosphoric acid increases the phosphates in the red blood cells2 they are anti-scorbutic and of value in anmia1 general debility1 and convalescence from acute illness4 ,fruits containing oxalates1 as tomatoes1 gooseberries and strawberries1 are useful in amenorrha and for persons subject to bronchitis and asthma2 such as contain salicylic acid--as strawberries1 raspberries1 currants1 blackberries1 and oranges--are a valuable addition to the dietary of rheumatic persons4 ,the final stage in the digestion of fruit is the conversion of fruit acids and salts into alkaline salts1 chiefly carbonates2 they are therefore useful in scurvy1 rheumatism1 gout1 and other diseases of the uric acid diathesis2 they increase the secretion of the urine and its alkalinity--indeed they are one of the most certain agents to render it alkaline1 to stimulate the kidneys1 and indirectly the skin1 and thereby increase the total excretion of salts and other materials4 ,briefly1 fresh fruit is cooling1 refreshing1 and tends to correct constipation40 ,only recently1 at the ,congress of ,surgery1 ,paris1 #aiji1 ,dr ,victor ,pauchet1 surgeon of the ,american ,hospital1 stated--when indicating what in his opinion were the ideal bodily conditions for the successful performance of an operation--that it was necessary for the subject to have the colon and rectum empty2 the bowels free from gas2 the liver and kidneys washed with pure water in proper quantities1 etc41 and then went on to say3 8 444 ,it is necessary to give foods1 which1 besides being devoid of toxins1 should at the same time be a bad culture-medium for intestinal germs4 ,these conditions are fulfilled by a vegetable or especially a fruit rgime4 ,fruit juice is a purer water than that of the best spring4 ,glucose is the best assimilated food4 ,it is the sustaining1 diuretic and nontoxic food4 ,fruits should be taken fresh1 ripe and of good quality4 ,if unavailable1 cooked dry fruits with a little sugar40#cg #cg 8,la rforme alimentaire10 vol4 xiii41 ,no4 #b4 ,for much valuable information on this subject consult ,dr ,j4 ,l4 ,buttner's book1 8,a ,fleshless ,diet0 7#aiaj74 ,the general advantages of fruit as food--instead of the usual cooked diet--have been so far enumerated1 and are so numerous1 that it would seem almost unnecessary to dwell upon the advantages of each fruit in turn4 ,the whole system being so much superior1 this detailed defence would seem unnecessary4 ,nevertheless1 in order to show the great superiority of this diet1 it may be well to enumerate some of the beneficial effects of each fruit in turn1 and point out1 briefly1 some of their many excellent qualities4 ,let us see what these are4 ,apples have been called the 8king of fruits40 ,they contain an abundance of potash1 soda and magnesia1 also phosphorus1 and for this reason have been considered especially valuable for nerve and brain food4 ,the natural acid of the apple is excellent for the teeth and gums2 also for the stomach and intestines4 ,it seems to possess a great antiseptic and germicidal quality4 ,they do not increase the acidity in the stomach1 but1 on the contrary1 decrease it4 ,they possess fine tonic properties1 and are a valuable food1 at the same time4 ,apples are naturally laxative1 and the proportions of their composition are more clearly adjusted to the human constitution than any other single fruit4 ,it is almost possible to live upon apples alone1 and an exclusive apple dietary might be tried for some time during every summer1 at least4 ,in the form of cider they supply us with almost the only wholesome article of drink1 besides water1 that can be found4 ,the banana is a very heavy food1 and must be eaten with discretion4 ,it has been called the 8bread of the tropics10 and this fact must be borne in mind when they are being consumed in large quantities4 ,one must be sure that the banana is sound and thoroughly ripe when eaten--so soft1 almost1 as to be taken with a spoon4 ,the skin should be almost black1 and this should be peeled back1 and the outside of the fruit scraped with a knife1 cleaning it of the soft1 pulpy covering about a sixteenth of an inch thick all round the fruit1 which is highly indigestible4 ,bananas do not agree with many persons1 and when this is found to be the case they should be avoided2 but when they have been treated in the manner indicated1 it will be found that many persons can eat them1 when formerly this was impossible4 ,bananas should be very thoroughly masticated1 and possibly mashed up with a fork before they are eaten4 ,they combine well with but few foods1 and generally should be eaten alone4 ,under such conditions1 bananas will be found a highly nourishing and valuable food4 ,pears1 quinces1 plums1 damsons1 peaches1 apricots1 cherries and grapes1 all contain a fairly high percentage of carbohydrates1 and a high percentage of valuable food-salts4 ,as is well known1 it is possible to live upon grapes alone for several weeks at a time1 as has been abundantly proved at the various resorts where the 8grape cure0 is taken4 ,at such places1 several pounds of grapes are eaten daily1 and in phthisis and other wasting diseases this cure has been attended with some remarkable results4 ,sweet grapes are exceedingly valuable as a food3 they contain a large percentage of water in the purest form2 they also contain glucose1 or grape-sugar1 in a condition in which it is readily assimilated into the circulation4 ,instead of eating great quantities of starch1 therefore1 which requires much effort for proper conversion into this same grape juice within the body1 why not eat the grapes themselves--thereby obtaining this material in its original and purest form8 ,in chronic bronchitis1 heart disease1 gastric and intestinal atony1 and frequently in ,bright's disease1 grapes are very beneficial4 ,raspberries and strawberries contain a large amount of acid1 and for that reason must be eaten with discrimination1 especially at first4 ,yet they are as a rule an exceptionally wholesome fruit1 their natural acidity clearing the blood of uric acid and kindred poisons1 and acting as a natural tonic and stimulant4 ,the strawberry also contains a large quantity of iron1 and for that reason is very valuable for anmic patients4 ,there are a few individuals who cannot eat strawberries without unpleasant consequences4 ,needless to say1 such persons should refrain from eating them1 though the fault in such cases is probably more in the patient than in the fruit4 ,the pineapple is a spurious fruit1 or rather a collection of berries1 each corresponding to a flower which1 under cultivation1 is seedless4 ,the juice is highly antiseptic1 and of great benefit in certain afflictions of the throat4 ,in diphtheria it appears to be especially valuable1 the juice possessing a cleansing quality of remarkable power4 ,its effect upon diseased mucous is very noticeable1 yet1 strange to say1 its action upon healthy mucous1 in limited quantities1 is quite harmless and rather invigorating4 ,this is proved by the fact that pineapple juice has often been given to babies less than a year old1 with nothing but beneficial results4 ,the great value of oranges and lemons is now beginning to be appreciated4 ,in all uric acid diatheses1 the juice of either one of these fruits--particularly lemons--is exceedingly beneficial1 and ,dr ,haig1 of ,london1 strongly recommends lemonade and lemon juice for gout1 rheumatism1 etc41 throughout his writings4 ,lemon juice has also been advocated as a curative agency in malaria--this having the support of so orthodox an organ as ,the ,lancet4 ,it is now frequently administered in cases of diphtheria1 since it has been found to afford great relief to the sore and inflamed throat and gullet4 ,lemons are strongly germicidal and antiseptic1 and1 although their immediate effect is to increase the acidity of the blood1 curiously enough1 their all-day effect is to increase its alkalinity4 ,the juice of oranges is anti-scorbutic1 and is said to be valuable in influenza4 ,a patient can live on oranges alone for several weeks together1 while the juice is free from the excessive acidity noticed in the lemon4 ,bilberries1 whortleberries1 cranberries1 mulberries1 gooseberries1 etc41 are all more or less laxative and soothing1 and some of them especially valuable in affections of the throat4 ,raisins and currants1 properly speaking1 belong to the class of dried fruits1 and possess all the advantages and disadvantages they possess4 ,rhubarb1 strictly speaking1 is not a fruit1 but might be classed with fruit4 ,it is slightly tonic and aperient4 ,melons contain but little nutriment1 but1 on the contrary1 nothing deleterious4 ,citrons and limes possess very much the same properties as oranges and lemons1 and are now considered of undoubted value in scurvy and rheumatism1 and for checking nausea and vomiting4 ,the tomato1 which might be classed as a fruit1 contains a large amount of saccharine matter1 and salts1 and is stated to have beneficial effects upon the secretions of the liver4 ,figs contain from #fj to #gj per cent4 of sugar1 and are very nutritive4 ,they also contain some valuable food-salts4 ,dates are the great sources of sugar in the fruit kingdom4 ,they are very nutritious and also contain valuable food-salts4 ,coming now to nuts1 they are1 as before pointed out1 the great source of proteid--outside meat and certain legumes4 ,when thoroughly masticated1 they are a wholesome and very nutritious article of diet4 ,they are less liable to cause indigestion when they form the sole element of the meal1 or when mixed only with fruit1 than when eaten in combination with any other food4 ,they contain practically the elements of a perfect food in due proportion--supplying the system with proteids1 fats1 carbohydrates and salts in a concentrated form1 with but little waste4 ,in addition to the nitrogenous matter which they contain1 they are also a valuable1 and in fact the chief1 source of fats4 ,brazil nuts1 almonds1 filberts1 pecans1 walnuts1 etc41 all contain about the same proportions of carbohydrates1 fats and proteids1 and all contain valuable food-salts4 ,on the whole1 it may be said that they are the most valuable articles of food that we know1 and when supplemented by a few fruits1 form a perfect and nutritious diet4 ,occasionally1 it may be found that nuts disagree or cause gastric disturbance4 ,in such cases1 various nut-butters may be substituted1 or the nut-food omitted altogether for a few weeks1 as it is more than probable1 in such cases1 that the system is already overstocked with nitrogenous matter4 ,but ,i believe that1 if properly masticated1 eaten in limited quantities1 and judiciously combined with a small number of other foods--especially fruits--it will be found that they do not disagree1 but1 on the contrary1 are a sustaining and nourishing food--in fact the most sustaining and nourishing food that can be found4 ,fruit juices are especially cooling and refreshing in the heat of summer4 ,they supply organic fluids to the system1 in the form of water1 combined with organic salts1 and this water is the purest that we know4 ,sour fruits of all kinds are especially valuable in cases of biliousness1 inactive liver1 thickening of the blood1 and general clogging-up of the system4 ,they are especially valuable in cases of disordered digestion4 ,fruits should not be cooked1 but eaten raw1 and upon an empty stomach1 or combined with nuts4 ,when combined with cooked foods1 and especially with vegetables1 they tend to create1 as we have seen1 gastric disturbances4 ,the cooking of fruits ruins many of their most valuable properties4 ,ordinary sugar should never be added to fruits1 since it excites fermentation2 and1 for cooking purposes1 if fruits are cooked and it is desired to sweeten them1 dates may be added for this purpose4 ,by all means fruit should be avoided at the end of a meal consisting of a combination of foods1 and particularly of cooked foods2 they are sure to disagree1 and the fruits will then get blamed for the whole disturbance6 ,sylvester ,graham1 in writing of fruits as food1 says3 8,it should always be remembered that fruit of every description1 if eaten at all1 should be eaten as food1 and not as mere pastime1 or merely for the sake of gustatory enjoyment2 and therefore it should1 as a general rule1 be eaten at the table1 or constitute a portion of the regular meal4444 ,all cooked food1 even under the best regulations1 impairs in some degree the power of the stomach to digest uncooked substances2 and therefore1 so long as we are accustomed to cooked food of any kind1 we must be somewhat more careful in regard to the times when we eat fruit and other substances in their natural state40 ,now1 if we compare the fruitarian dietary--meaning by this a diet composed of fruit and nuts1 in their natural and uncooked state--with other diets1 we shall ascertain the following facts3-- 99 99 99 99 99 ,first1 that such a diet is suited to man because of his anatomical and physiological structure4 ,we have seen in ,chapters ,,ii4 and ,,iii4 that1 were we to judge from his anatomy and physiology1 man must be classed as a frugivorous animal--with the higher apes--and that he is totally dissimilar in construction to any of the other animals4 99 99 99 99 99 ,second4 ,by comparing these foods with other food-stuffs1 we found1 in the chapter on the chemistry of foods1 that all the elements essential for sustaining the physiological integrity were supplied by a judicious fruitarian diet--the proteids1 carbohydrates and fats all being supplied by such foods4 99 99 99 99 99 ,third4 ,while all these elements are supplied1 we do not ingest into the system at the same time injurious toxic substances as we do in the case of meats2 or enormous quantities of fibrous1 indigestible elements1 as we do in the case of vegetables2 or innutritious and constipating substances1 as we do in all starchy foods4 ,in addition to this1 condiments and spices are not called for1 and in fact cannot well be eaten with such foods4 ,the oils and fats furnished by this diet are also pure1 and are free from all the objections that can be raised to these same substances when derived from the animal kingdom4 ,as a further argument1 it will be found that less food in quantity is eaten and called for upon this diet1 and that the system is in less danger of becoming surfeited1 blocked and choked with an excess of food-matter4 ,fruits are also easily digestible1 and act as a stimulant upon the various internal organs1 and as a mild aperient4 ,they also contain the minimum amount of earthy matter1 which various authors have contended is the chief cause of obstruction1 induration1 ossification1 premature old age and natural death4 ,it will thus be seen that there are many advantages1 and no disadvantages1 to this diet4 ,since it contains all the elements which the system requires in a purer and better form1 and can be assimilated with less energy2 and since1 moreover1 it does not engender any of the diseased states or conditions which result from an ordinary diet1 it will be seen that this system presents many advantages over any other so far presented--or1 in fact1 any other that can be formulated4 ,in addition to this1 and one very strong argument in favour of the fruitarian diet1 is the fact that a certain vital energy--too subtle to be analysed by the chemist1 and which will only be recognised by science when it becomes less materialistic--is imparted1 upon a raw fruitarian diet1 which is invariably lost whenever food of any kind is cooked4 ,dr ,graham1 in his 8,science of ,human ,life10 was probably the first to call attention to this fact4 ,he said3 8,it may be laid down as a general law that all processes of cooking1 or artificial preparation of foods by fire1 are1 in themselves1 considered with reference to the very highest and best condition of human nature1 in some degree detrimental to the physiological and psychological interests of man40 ,he insists1 further1 that if man lived upon uncooked foods1 he would have to use his teeth1 and would therefore preserve them2 he would masticate his food more thoroughly1 and by thorough insalivation fit it for the stomach2 he would swallow it slowly1 instead of bolting it down in a crude condition2 he would take it at a proper temperature1 and not weaken the stomach with hot food2 he would eat the food as nature prepares it1 not served in the form of a highly concentrated aliment2 he would partake of the simple1 individual food substances1 and would not suffer from all manner of injurious combinations2 and finally1 he would be less likely to suffer from over-eating than he would if he lived upon soft1 cooked foods4 ,there can be no question that the thorough mastication of nuts1 which is rendered necessary by their nature1 is one of the best means possible of preserving and strengthening both the teeth and the gums4 ,dr ,gustave ,schlickeysen1 in his 8,fruit and ,bread10 has adduced very strong arguments in favour of an uncooked fruitarian diet4 ,writing of the advantages of such a diet1 he says3 8,of all the artificial forms of treatment to which foods are subjected1 that of cooking is the most universal and therefore demands our special attention4 ,if we rightly consider the influence of this process upon all the natural properties of a plant1 we must perceive that it is1 in almost every case1 injurious1 and that it must be dispensed with1 so far as our present habits of life will admit of1 with a view of its final and complete disuse4 ,the natural fluids of the plant are in great part lost in cooking1 and with them the natural aroma so agreeable to the senses and so stimulating to the appetite4 ,the water supplied artificially does not possess the same properties as that which has been lost1 and all the less so since it has been boiled4 ,the cellular tissue of the plant loses also its vitality1 and ripe1 uncooked fruits and grains with their unbroken cellular tissue1 their stimulating properties1 their great content of water1 sugar and acids1 and their electrical vitality are calculated to supply to the human body a rosy freshness2 to the skin a beautiful transparence1 and to the whole muscular system the highest vigour and elasticity4 ,uncooked fruits especially excite the mind to its highest activity4 ,after eating them we experience an inclination to vigorous exercise1 and also an increase of capacity for study and all mental work--while cooked food causes a feeling of satiety and sluggishness4 ,not only do plants lose their vital1 but to some extent also their nutritive properties when cooked4 ,the vegetable acids and oils1 the latter being of especial value in the development of the bony structure of the body1 are1 by cooking1 dissipated2 while the albuminoids are coagulated1 and thereby less easily digested1 so that the nutritive value of the food is reduced to a minimum4 ,another injury that results from cooked food is that caused by artificial heat4 ,all heat excites1 through expansion1 an increased activity1 but this activity is not normal in the case of food eaten hot4 8,again1 the sensory nerves of the lips and the nerves of taste are weakened by hot food to such an extent that they no longer serve as an infallible test of its quality1 and hence articles that seem in the mouth to be palatable and good may be very injurious to the system1 both on account of their natural properties and their artificial heat4 ,in a similar manner the sense of smell is blunted2 and not less injuriously does hot food act upon the teeth1 the enamel of which is destroyed1 rendering them unfit for their work of mastication1 in consequence of which the food passes unprepared into the stomach4 ,the eyes are also injured by the action of hot food upon the nerves connected with them4 ,that condition of weak and watery eyes1 so apparent in the habitual drunkard1 exist in a certain degree in all whose systems are enervated by hot and stimulating food4 ,but the greatest harm from hot food is caused in the stomach itself1 the coats of which are irritated1 reddened1 and unnaturally contracted by the heat1 so that they lose their vigorous activity and capacity for the complete performance of their natural functions4 ,the blood1 excited by the heat1 flows in excess to the stomach1 and thence feverishly through the body4 ,one result of this is the flushed condition of the head after eating4 ,hot food also causes an excess in eating1 so that it is rather by a sense of fullness and oppression than by a natural satisfaction of the appetite that one is prompted to cease eating4 ,an evidence of the weakening of the stomach by hot food is seen when one eats an apple after the usual hot meal4 ,fruit thus taken lies like a stone upon the stomach1 the enfeebled nerves being injuriously affected by its presence2 whereas in their normal condition1 they are stimulated to a most agreeable activity by it4 8,from the abuse of the organs of digestion result a number of diseases4 ,a life-long weakness of the gastric nerves1 with cramps and inflammation of the stomach1 are its common fruits4 ,to this cause also is attributable the almost universal prevalence of colds1 which are the direct result of unnatural temperatures of the body4 ,the blood1 artificially heated1 causes an excessive perspiration1 since it produces increased but injurious activity of the skin2 and upon the least change of temperature the perspiration is condensed upon the body1 and causes colds and stiffness1 and this is all the more certainly so when the blood is impure and the tissues overloaded4 ,from the same prolific cause results the uneasiness and languor experienced after eating hot food4 ,the evil effect cannot be overcome by the usual after-dinner nap4 ,this cannot replace the elements lost from our food1 nor give the enlivening impulse experienced after partaking of ripe fruits in their natural state4 8,it is indeed argued that our northern climate requires that food should be eaten hot as one means of maintaining the bodily temperature2 but if this be true of man1 it must apply with equal force to all animals2 and since man alone seems to require hot food1 the argument loses its force4 ,in the polar regions the conditions of animal life show plainly that the natural process of generating heat is not by putting heated substances into the stomach1 but by the normal action of the vital forces upon food taken in its natural state4 ,greater thirst is experienced after eating cooked than uncooked food1 and this results both from the change that the food has undergone1 and from the perspiration caused by the increased heat of the body4 ,the artificial solution of the food impairs its nutritive properties1 and weakens the natural functions of the body by depriving them of their natural employment2 and this has been so long continued that we are now almost incapable of digesting uncooked grains1 so that their enlivening and invigorating action is almost unknown40 ,dr ,schlickeysen argues very strongly for what he terms the 8electrical vitality0 of food1 which he contends--,i think rightly--is ruined by cooking4 ,he says3 8,finally--and this is a point which physiologists have hitherto quite overlooked--the food must contain a certain electrical vitality4 ,although the real origin and nature of the vital force is not yet known1 we believe that it is closely related to electricity2 not less so1 indeed1 than to light and heat4 ,electricity is abundant in all purely natural products1 and indeed1 everywhere where a free and uninterrupted exchange of the influences of light1 heat1 and air1 exist4 ,it is less abundant in closed dwelling and sleeping rooms than in the open air4 ,an outdoor walk refreshes us1 not only by the increased consumption of oxygen1 but by the increased action of the electrical forces4 ,the same vitality is stored up in uncooked plants and fruits1 but it is greatly impaired by all our culinary processes4 ,fruits act also through their natural acids1 their refreshing coolness1 and the easy assimilation of their albuminous products1 and other nourishing materials4 8,by the #8electrical vitality' of food we do not mean its nutritive worth1 nor indeed any material element of it1 but rather an imponderable fluid1 which is related to the vital and electrical forces of the human system4 ,the organic vital force has not incorrectly been called the interrogation point of physiology1 and the physiologists and chemists of the old school thought to maintain this force by supplying albuminoids to the system4 ,the fact1 however1 is the reverse4 ,the albuminoids demand rather a great expense of vitality for their solution and digestion4 ,we know now1 with great certainty1 and by practical experience1 that the human system is maintained and strengthened by the consumption of fresh air1 fresh water1 and ripe fruits1 and grains2 but these essential means of sustenance are reduced from the rank of vital to merely nutritive substances by any treatment that1 through heat or otherwise1 destroys their natural vitality4 ,our physiologists have not hitherto understood this difference between the vital and the merely nutritive properties of food1 and hence1 as we have already pointed out1 have regarded foods as merely chemical substances4 ,they have discovered and laid down with wonderful exactness1 the chemical elements of the living body1 and hence of the food requisite1 according to their views1 to its maintenance2 but we hope to show that their methods and consequently their dietetic conclusions1 have been one-sided1 and therefore essentially erroneous4 ,so long as the electrical vitality of food is overlooked1 and the bearings of anthropology upon the question is ignored1 a scientific system of diet must remain impossible40#ch ,this whole question of the injurious effect in cooking food may be summed up in a very few words4 ,heat destroys the life and vitality of the food1 and practically nothing is left but the 8ashes10 as it were1 which are dead1 inert1 and comparatively of far less food value than the raw foods4 ,it can readily be seen why this must be so4 ,at a temperature of #aej ,f41 certain properties of all organic substances are destroyed1 or even at a temperature below this4 ,this can readily be proved in the case of all living organisms1 and it is also true1 to a large extent1 in the case of all vegetables1 fruits1 and other organic compounds1 whose life is also destroyed at these high temperatures4 ,a leaf of cabbage immersed in water not too hot to be borne by the hand will wilt4 ,the effects of heat upon all flowers can very readily be seen4 ,their life becomes extinct1 and the vital properties of all organic substances must be ruined by subjecting them to the tremendous heat necessary for cooking them4 ,a large part of the nutritive value of the substance cooked is thus ruined1 while1 in many cases1 valuable nutritive material passes out of the substance into the water in which it is cooked1 or escapes altogether4 ,it will thus be seen that1 from the physiological and chemical sides of this question alone1 there are many strong reasons for believing that the cooking of food is injurious1 lowering its nutritive value1 and #ch ,if this theory were true1 it would agree very well with ,professor ,loeb's recent physiological researches4 ,he has come to the conclusion that the energy of food-stuffs is not due to the production of heat1 or to chemical energy1 but to electrically charged molecules ,this would seem to agree very well with the theory outlined above4 ruining many of its most valuable properties4 ,but since fruits are almost the only form of food that can be eaten in a raw state--or rather as cooked by nature--this would indirectly prove that fruit is man's natural diet1 thus agreeing with his anatomical structure2 and the fruitarian diet would1 on the other hand1 indicate that a raw-food diet is the best that man can adopt4 ,when we come to consider the fact that no other animal cooks his food1 and that the higher apes--man's dietetic counterpart--eats his fruits and nuts in a raw state1 we can readily see that there is no valid reason1 apart from custom1 for man cooking his food--so long as the natural or fruitarian dietary be adopted at all4 ,it is curious to note the attitude various authorities have taken upon this subject1 when writing of foods in relation to man's relative place in nature4 ,thus1 ,dr ,mattieu ,williams1 in his 8,chemistry of ,cookery10 p4 #bie1 says3 8,at the outset it is necessary to brush aside certain false issues that are commonly raised in discussing this subject4 ,the question is not whether we are herbivorous or carnivorous animals4 ,it is perfectly certain that we are neither4 ,the carnivora feed on flesh alone1 and eat that flesh raw4 ,nobody proposes that we should do this4 ,the herbivora eat raw grass4 ,nobody suggests that we should follow their example4 8,it is perfectly clear that man cannot be classed with the carnivorous animals1 nor the herbivorous animals1 nor with the gramnivorous animals4 ,his teeth are not constructed for munching and grinding raw grain1 nor his digestive organs for assimilating such grain in this condition4 8,he is not even to be classed with the omnivorous animals4 ,he stands apart from all as ,the ,cooking ,animal40 ,here it will be seen that ,dr ,williams classes man as a 8cooking animal0 merely because he has no other class 7according to his own classification7 in which to place him6 ,but it will be observed that no mention whatever is made of fruitarian diet1 or the possibility of man living upon fruits and nuts alone4 ,he does not even mention the fact that there are fruitarian animals6 ,naturally1 if one eliminates a whole class in this way--that class being the one to which man belongs--it is impossible to find a rightful place for him2 but once recognise the fruitarian class of animals1 and it will be found that man1 structurally1 and in every other way1 belongs to it2 and for that reason he does not stand apart by himself as a 8cooking animal10 but is simply one member of the fruitarian family4 ,there are many other reasons for thinking that the fruitarian diet is the best1 and that uncooked foods should form man's staple diet4 ,one of these is that they are more economical in the long run4 ,while certain other foods may be purchased at a less cost1 particularly in the winter-time1 they are not nearly so nourishing to the system2 and it can be shown that the nutritive value1 per pound1 is far greater in the case of fruits and nuts than is the case with any other articles of food4 ,for this reason1 although fruits and nuts may cost more1 they will ultimately be found to cost less--because they contain a higher percentage of nutriment2 and indirectly because they avoid doctor's bills1 and maintain the body in a higher state of health and energy4 ,they thus enable it to accomplish more work2 and1 since work represents1 as a rule1 financial return1 it will be seen that these foods are in the end most economic4 ,as before pointed out1 moreover1 they do not induce over-eating1 as do cooked and stimulating articles of food4 ,fruits also exert a very cleansing and purifying effect upon the system4 ,their medicinal value is therefore not to be omitted from our consideration2 and further1 were the fruitarian diet followed1 humanity would escape nine-tenths of the ills from which it now suffers1 because of its over-eating1 and its living upon gross and highly stimulating articles of food1 and bad food-combinations4 ,the choking and blocking effects of the more solid and earthy food would be avoided--while indigestion1 fermentation1 constipation and all the ills which accompany them would also be entirely done away with4 ,this question of the prevention of disease by diet is a very important one1 both from the economic and from the physiological point of view1 and if any diet can be found which will prevent a large percentage of the diseases from which mankind suffers1 that diet should surely be adopted4 ,inasmuch as fruits and nuts are man's natural diet1 it should be obvious that they are the ones best suited to his organism1 and consequently those which will maintain it in the highest state of health4 ,let us consider this question a little more fully4 ,in my previous work1 ,i argued that every article of diet must be more or less healthful or more or less injurious1 and this being so1 only those foods should be eaten which had been proved by philosophy and experience to be the most wholesome4 ,the fact that the system can live upon other foods1 and maintain a certain degree of health1 argues merely that it can withstand the bad effects of these other foods1 and by no means shows us that they are the best6 ,i further contended that the same foods are alike detrimental or beneficial to all1 and that the old doctrine which ,dr ,page called 8the most foolish of all aphorisms0--namely1 8one man's meat1 another's poison0--is totally false4 ,i contended that1 while there might be certain deviations and variations in the details of the diet1 still all men are rudimentally alike1 and that the body of each human being is made after a certain pattern1 which pattern is in accordance with the general principles which apply to all individuals4 ,man1 that is1 belongs to a certain genus1 and consequently his food must be1 within certain limits1 the same as that of the rest of the family to which he belongs4 ,that is1 as we have seen1 the frugivora1 and his diet must accordingly consist of fruits and nuts in their uncooked1 primitive form4 ,there may be certain individual differences1 and there doubtless are4 ,thus1 some individuals are unable to eat strawberries1 others bananas1 others onions1 others mushrooms1 but this would show1 merely1 that these particular individuals1 while in the peculiar state of body in which they then are1 are unable to appropriate and utilise1 with benefit1 these particular food-stuffs4 ,the chemical composition of their bodies has become altered in some way unknown to us1 and1 as the result of this altered chemical composition1 they are unable to appropriate1 with profit1 food containing certain elements with which they may already be overstocked4 ,in other words1 this would prove1 merely1 that1 in their present physical condition1 they are unable properly to assimilate and digest those particular food-stuffs4 ,it does not show that1 if they were normal1 these foods could not be appropriated and used with benefit4 ,in other words1 the fault is rather with the individual than with the food4 ,still1 ,i admit that these differences have to be taken into account2 and that no two individuals can be treated exactly alike--especially at first4 ,to use a simile1 no two spokes of a wheel are identical--that is1 each spoke is individual1 and different from all other spokes--but they all lead1 nevertheless1 to the hub1 the central point which unifies and combines them all4 ,in a similar manner1 ,i can see that there is an ideal diet for the human race1 which should be followed by all who are in health1 and could be eaten by all with equal profit and benefit1 if the chemical composition of their bodies were altered4 ,but1 as each spoke must be treated individually at first1 so must each individual be treated individually1 and1 by gradual changes in the diet1 be brought more nearly to a normal standard1 when it will be far easier for it to adopt a simple fruitarian diet1 without any of the disturbance or unpleasantness that might otherwise follow4 ,as ,dr ,jackson expressed it3 8,if ,i had his ultimate good in view1 ,i should seek to change the state of his stomach that he might eat what was in itself better for him1 rather than to have his morbid necessity say what he should be compelled to eat40 ,some readers may contend that ,i have gone too far in thus insisting upon an ultimate unification of diet1 and that such a state can not only not be hoped for practically1 but is false theoretically4 ,i myself do not think so4 ,when discussing this question in my former book1 ,i said3 8,it must be noticed that1 with the single exception of man1 every class of animal feeds upon its own particular and especial kind of food4 ,all dogs1 for example1 eat practically the same food1 and about the same amount of it44 44 ,when a dog is fed upon milk1 meat1 and biscuit1 in certain amounts1 when living in ,england1 we do not think of modifying his diet to any appreciable degree should we take him with us to ,america or to the ,tropics4 ,the diet might1 in the latter case1 be somewhat lessened1 but that would effect its bulk only1 not materially effecting the quality of the food-supply4 ,again1 we should be surprised to find dogs fed upon altogether different substances in any portion of the globe to which we might travel2 if1 e4g41 they were fed upon turnips1 oysters1 mince pie1 hay and sauerkraut--yet ,i must earnestly insist that this unholy combination is no more bad and unnatural than some that supposedly #8civilised' men and women take into their stomachs in the course of twenty-four hours6 ,to be sure1 there might be modifications or alterations in the diet1 but the changes would not be of kind1 merely of degree1 and we should feel1 doubtless1 that these dogs1 having their diet altered to an altogether different kind1 live under such abnormal and altered conditions rather in spite of than on account of their newly acquired rgime1 and would be inclined to feel that the same dogs might be infinitely more healthy and live longer lives on their normal diet4 ,similarly with every other species of animal2 each genus has its proper and natural food1 allotted by nature1 and any attempt to depart from this diet1 and to live upon other and altogether unnatural food1 must of necessity weaken1 devitalise and eventually destroy the organism of the animal so attempting to live contrary to nature's unchanging dietetic laws40 ,now1 since we have seen that man is anatomically and structurally a member of that family whose normal food is fruits and nuts1 he too should live upon that diet if he wishes to maintain the highest degree of health4 ,there is only one valid objection to this theory1 which is that man1 having lived so many ages upon the cooked diet1 is now more adapted to that diet than to his original uncooked foods1 and that an attempt to return to such a diet would be attended with grave and possibly disastrous consequences4 ,as ,professor ,goodfellow put it3 8,the conditions of life have so altered that the natural food of our ancestors would be unnatural now1 living as we do under such different conditions40#ci #ci 8,the ,dietetic ,value of ,bread10 p4 #aff4 ,this objection1 however1 is completely refuted by the fact that no anatomical change whatever has taken place in man's digestive apparatus since the most primeval times4 ,if the body had gradually grown accustomed to the cooked and unnatural foods1 this should not be the case--certain modifications in the digestive apparatus and perhaps throughout the body should be noted1 corresponding to this altered adaptability4 ,but no such changes have been observed4 ,as we have seen1 man corresponds structurally throughout with the higher apes1 and he has altered not one whit since the days when he more closely resembled them than he does now6 ,the second point to be noted is that such an objection is not in accord with facts4 ,it is a comparatively simple thing for the majority of persons to adopt a fruitarian dietary4 ,they can do so almost at once1 having made up their minds to do so1 and thereafter live upon it exclusively1 without harm to themselves1 but1 on the contrary1 with added health and strength4 ,there is no real reason to think that1 because a thing has been done for many generations1 it is the best thing which can be done4 ,experience merely shows us what has taken place1 not what might take place2 and1 so far as that goes1 experience has shown us in the past that1 living upon the diet they have been accustomed to1 human beings have been constantly suffering from one form of disease or another1 and that they almost invariably become aged prematurely1 lose their faculties before their allotted time1 and die a premature death4 ,so far as experience can teach us anything1 therefore1 it shows most conclusively that such a state of affairs as has existed in the past is by no means the most ideal1 but1 on the contrary1 one which should be avoided and changed1 if possible1 and rendered more in accordance with nature's laws--thus ensuring a greater degree of health1 and a more prolonged and happy existence4 ,there is another strong argument in favour of the fruitarian dietary1 and an adoption of the simpler foods1 which is that the adoption of this way of living would ensure a practical emancipation of women4 ,under the present conditions1 a wife--if she has a husband and family1 and if she is forced to do her own work1 as a large number are 7in ,america1 at least7--spends four or five hours a day in the kitchen preparing and clearing up after the three daily meals supplied to the family4 ,the anxiety and mental tension that she undergoes in ensuring the correctness of her dishes2 the bending over the hot stove--especially in summer-time--the constant inhaling of smells and odours1 arising from the cooking food1 the fumes from the oils and fats1 the constant tasting of dishes which is necessitated1 all these tell against her health1 and age her prematurely4 ,in addition to this1 there is the time wasted in the preparation of all these foods1 and in the clearing up of the remnants2 and when we stop to consider that all this cooking is not only useless1 but positively detrimental2 not only a waste of time1 but an actual injury to the body2 and when we know that far greater health and strength may be preserved upon a diet consisting wholly of uncooked foods--which require no preparation and practically no clearing up--we can see how false is the doctrine at present enunciated1 and slavishly followed by the majority1 which tends to keep woman in a state of bondage1 and her time filled up with petty details of a wholly useless nature--which time might be better occupied in mental pursuits4 ,and when we remember1 in addition to all this1 that such foods1 even when they are prepared1 are by no means so wholesome as a simple fruitarian diet1 but are1 on the contrary1 positively harmful1 we can see that no time should be lost before we adopt this simplified diet1 and insist upon its acceptance by all persons calling themselves civilised4 ,from all these points of view1 therefore1 we see that there are very strong grounds for believing that the fruitarian diet is the one most suited to the body's needs1 and is in every way the most wholesome and hygienic4 ,i shall now proceed to adduce another whole set of facts showing that fruitarianism is the natural diet of mankind1 and that fruits and nuts1 eaten in their uncooked form1 are those most suitable to man1 and those best calculated to preserve him in a high state of mental and physical health4 ,not only do fruits and nuts contain a higher percentage of nutriment than ordinary foods1 and particularly cooked foods2 not only do they maintain the system in a better state of physical1 mental and moral health2 not only do they simplify the wants of the household1 and the toil of the woman2 not only are they more economical in the long run2 not only would the adoption of this diet prevent nine-tenths of the misery and physical suffering in this world2 not only would it prevent a large part of the crime1 debauchery and drunkenness1 but1 in addition to all this1 the adoption of such a dietary would be the chief factor in all social1 ethical and agricultural reform4 ,this should be apparent to anyone who has read through the above list of reforms made possible by this simple change of diet4 ,the practical abolition of the traffic in alcohol1 which would certainly result from an adoption of this diet1 would be in itself a tremendous revolution4 ,in addition to all this1 there would be the increased ease and comfort afforded by the simpler diet4 ,the economic aspect of this question is one very important factor4 ,it is possible to live far more cheaply upon fruits and nuts1 when they are in season1 than upon any other foods--quite apart from the general question of health4 ,the freeing of the body from diseases and the prolonging of useful life would also be strong arguments in favour of the simpler diet--since there can be no question that both these results are effected by its means4 ,there are also other arguments in favour of this diet-- arguments that should appeal to many of my readers4 ,it will be found1 e4g41 that the texture and the general colouring of the skin will improve1 upon this diet2 the complexion will become clear1 and the eyes will become bright4 ,this is very noticeable1 in many cases4 ,the brain is also rendered clearer1 and more fitted for continued mental work4 ,far more work can be performed1 without the exhaustion formerly noted1 upon such a diet4 ,there can be no question whatever that the temper will invariably improve upon the fruitarian diet4 ,i have seen many cases of this character4 ,it is only natural that such should be so4 ,on the ordinary 8mixed0 diet1 the system is surcharged with toxic substances1 which mix with the blood and irritate the brain cells4 ,when these irritating substances are removed1 the mind will become clear1 and a more even and just view of the world will be obtained4 ,there can be no question that there is a close1 even intimate1 relation between the mental life and the state of the body2 and nothing demonstrates this more certainly than the adoption of a fruitarian dietary4 ,i have already referred to the brutalising effects of meat and the slaughter-house upon the butcher4 ,it is true1 in a lesser degree1 with everybody4 ,the natives of ,india and elsewhere look with horror at the practice of meat-eating1 and cannot understand how anyone can be spiritual1 or even decently humane1 who kills and eats animals4 ,and yet missionaries1 knowing this1 continue to eat their roast beef1 in spite of the fact that natives of the more intelligent order must despise them in consequence4 ,no wonder they can accomplish very little1 so long as they are so totally incapable of appreciating the viewpoint of others1 and are unwilling to reform their diet1 and adopt a more simple and humane one--for the sake of their religion1 if not for hygienic reasons6 ,there can be no doubt that the adoption of fruit as a food would relieve many cases of hitherto incurable diseases4 ,in cancer1 gout1 eczema1 tumour1 etc41 the exclusive fruit diet has been found to bring rapid and remarkable cures4 ,moreover1 the salts found in fruits of various kinds are a very important factor--and this1 not only in the sick but in the well4 ,dr ,h4 ,benjafield1 writing in the ,herald of ,health says3 8,garrod1 the great ,london authority on gout1 advises his patients to take oranges1 lemons1 strawberries1 grapes1 apples1 pears1 etc4 ,jardien1 the great ,french authority1 maintains that the salts of potash found so plentifully in fruits are the chief agents in purifying the blood from these rheumatic and gouty poisons4444 ,dr ,buzzard advises the scorbutic to take fruit1 morning1 noon and night4 ,fresh lemon juice in the form of lemonade is to be his ordinary drink2 the existence of diarrha should be no reason for withholding it40 ,florence ,daniel1 in her excellent little book 8,food ,remedies10 says of fruits3 8,salts and acids as found in organised forms are quite different in their effects to the products of the laboratory1 notwithstanding that the chemical composition may be shown to be the same4 ,the chemist may be able to manufacture a #8fruit juice1' but he cannot1 as yet1 manufacture the actual fruit4 ,the mysterious life force always evades him4 ,fruit is a vital food1 it supplies the body with something over and above the mere elements that the chemist succeeds in isolating by analysis4 ,the vegetable kingdom possesses the power of directly utilising minerals1 and it is only in this #8live' form that they are fit for the consumption of man4 ,in the consumption of sodium chloride 7common table salt71 baking powders1 and the whole army of mineral drugs and essences1 we violate that decree of nature which ordains that the animal kingdom shall feed upon the vegetable and the vegetable upon the mineral40 ,so far back as the beginning of last century1 the famous ,dr ,lambe1 of ,london1 wrote in favour of the fruit diet1 and several vigorous reformers soon followed his example4 ,the system was bitterly attacked1 but these attacks served only to strengthen the defence1 and show the inconsistency of its opponents4 ,objections to the fruit diet are constantly being urged1 but not one of them has been shown to rest on a solid foundation4 ,take1 for example1 the notion that the acids of fruit injure the teeth4 ,dentists will frequently tell you that acids are injurious to the enamel of the teeth1 and for that reason acid fruits most certainly should not be eaten6 ,the position sounds perfectly logical1 and1 if the acids of fruits had the same effect upon the enamel of the teeth as mineral acid1 it would be true4 ,the fact is1 however1 that this is not the case1 but one does not really find this out until he becomes a fruitarian4 ,he then finds that he has no further 8use0 for the dentist1 and that his fine theoretical knowledge is overthrown by the actual facts4 ,persons often notice that they become--especially at first--much more acutely sensitive and almost nervous upon a fruitarian diet4 ,of course the diet is blamed2 but as a matter of fact it is but indirectly responsible4 ,the sensibility and nervousness is the result of previous habits of life--and this transitory condition is but the manifestation of certain nervous1 vital energies which had1 till then1 remained 8smothered10 as it were1 by the excess of food eaten4 ,now they rise to the surface and tend to become noticeable to us 7v4 my 8,vitality1 ,fasting and ,nutrition10 pp4 #ebj-ebc74 ,further1 sensibility1 it must be remembered1 is merely another word for extreme sensitiveness or a degree of reaction of the nervous system--which is its normal function4 ,a nervous system is made for the express purpose of reacting immediately1 to the most delicate stimulus--and if it does not do so1 it shows that the nervous mechanism is in some way out of order4 ,it is only because we constantly keep the nervous system poisoned1 by our perverted food habits1 that it does not react as it should4 ,it merely regains some degree of its normal powers when the fruit diet is adopted4 ,but ,i shall probably be told that there are cases in which a hyper-sensitiveness has become apparent--the sensitiveness1 not of health1 but of disease4 ,that ,i admit3 but ,i must contend that this extreme sensitiveness would not have resulted had it not been for the previous habits of life1 which resulted in an accumulation of irritating poisons within the body2 so that1 when these habits are discontinued and the nervous system invigorated by the improved dietetic habits1 the nerves begin to react vigorously against these irritating poisons4 ,the result is that a great irritability and hyper-sensitiveness is noted1 pro tem4--which1 however1 will be found to disappear 7if the diet be persisted in7 when the nervous system again approaches a more normal standard4 ,there remains one very strong argument in favour of a fruitarian diet1 to which ,i have not so far referred4 ,able authorities affirm that many of the waste places and deserts of the earth once teemed with fertility and foliage1 and that the existing sterility of these deserts has been brought about by the destruction of their forests4 ,the influence of trees upon the rainfall1 and consequent support of vegetation1 is so well known that some of the foremost nations are fostering tree-culture and taking means to preserve existing forests by ,government enactment4 ,there can be no doubt but that trees improve the climate1 in any neighbourhood2 they improve the soil1 reduce the severity of storms and the cold of winter1 and prevent undue evaporation of moisture from the surface of the ground4 ,but it is unnecessary to enlarge upon the great value of trees1 which is well known4 ,now1 the point ,i make is this3 if the fruitarian dietary were adopted1 more fruits and nuts would be eaten1 and hence a large number of trees would be planted--huge orchards would exist throughout the land4 ,whereas under cereal culture there is a constant temptation to the farmer to cut down his trees to make his lands available for grain-growing2 as soon as a market for fruits and nuts is established1 the same law of pecuniary gain will induce him to transform his pastures and his grain fields into orchards and nut groves4 ,this would be highly advantageous in every respect4 ,i think it probable that fruits alone contain about all the nutriment that an average man wants1 who is not working out of doors1 and who does not take much exercise4 ,oxen will get fat on apples and pears2 but when we set them to work1 we have to supply an extra amount of grains1 and foods containing proteid1 to offset the greater destruction of muscular tissue4 ,it is probably the same with man4 ,in the majority of cases1 fruits alone would probably supply all that the body needs2 but when it was called upon to perform an extra amount of work1 nuts and other proteid-forming foods will be craved and called for4 ,this1 ,i think1 indicates the true place of nuts and of all foods rich in proteid in the diet4 ,m4 ,metchnikoff has argued strongly against the use of fruits and all raw foods1 as liable to introduce bacteria into the intestines6 ,he believes that old age and natural death are largely brought about by bacteriological decomposition in the intestines 7in which he is doubtless right7 and believes that raw foods are one of the chief causes of this intestinal putrefaction4 ,i would point out1 in reply1 that bacteria can only exist in a locality in which there is a suitable soil2 and if this soil is lacking1 they cannot exist1 no matter how many of them may be introduced4 ,now1 when the bowel is kept sweet and clean1 as it invariably is by a fruit diet1 it will be apparent that there is no soil in which such bacteria could multiply1 hence their continued presence would be quite impossible4 ,m4 ,metchnikoff has only studied cases in which the patient had been nourished by the ordinary cooked foods1 and his conclusions were drawn from the facts presented to him2 but when the diet is entirely fruitarian1 there can be no doubt that such a state of the bowels would be quite impossible1 and there would consequently be no bacteria present2 and if they were introduced1 they could not live in such a medium4 ,the bowel1 in the case of those living upon a fruitarian diet1 is almost entirely free from all bacteria2 and their infection and action upon the system would consequently be rendered practically impossible4 ,there would be no danger of infection if the body were maintained in a high state of health--as it would be upon a fruitarian diet4 ,frequently1 throughout this book1 ,i have referred to man's 8natural diet10 and1 it may be asked1 what is his natural diet1 in what does it consist8 ,i answer3 fruit and nuts--or a combination of these--is man's natural diet1 and this is proved by all the arguments of comparative anatomy1 of physiology1 and all the other evidences ,i have adduced4 ,i think there can be no mistake and no hesitation about this1 once we have mastered and appreciated the force of these arguments4 ,they alone would determine the issue4 ,but1 further1 ,i think there is one simple test that will settle this question--an instinctive test4 ,after eating a full meal of any article of food1 let a man look back1 and contemplate having to eat it all over again1 and he can soon tell whether what he has eaten is 8natural0 for him or not6 ,if the meal has consisted of fish and meat1 and all the other 8luxuries0 of modern civilisation1 there can be no doubt that such a thought would repulse and sicken him2 the very idea of it would nauseate him4 ,but if the meal had consisted of peaches and dates1 let us say1 the idea of going back and eating as much again of the same food would not prove in the slightest degree repellent to him4 ,this instinctive testimony is very suggestive and valuable1 it appears to me1 and clearly indicates man's natural diet4 ,let us consider this question of instinct further4 ,if we take a little child into a room in which there are two tables1 one covered with meats of all kinds 7choicely cooked1 if you will7 and the other groaning under a multitude of fruit1 which one would the child turn to1 without any hesitation8 ,most certainly he would turn to the table spread with fruit--in every single instance where the appetite has not been perverted so early as to render all natural taste and instinct impossible4 ,the child would turn to its natural food--fruit1 and would in that manner demonstrate his natural cravings and instinct1 and clearly indicate that his natural food is fruit1 and that consequently he is frugivorous by nature4 ,but now let us take a dog or a cat1 or a lion or a tiger into the room1 and leave him there4 ,to which table would he turn1 and that without a moment's hesitation8 ,we can have no doubt on that point4 ,he would instantaneously show his carnivorous nature and appetite1 and would not1 in all probability1 even touch the fruits1 even if he were hungry and there was no meat in the room at all4 ,our primary instincts1 therefore1 clearly indicate that man is frugivorous1 and not carnivorous in his nature4 ,again1 if man were naturally carnivorous1 he should eat his meat as do the carnivora--and he should be provided by nature with the bodily structure1 teeth1 claws1 etc41 for doing so4 ,were man naturally carnivorous1 he should prey upon his food by night2 he should lurk in the dark places1 and pounce upon his rightful prey1 rending it with his teeth1 tearing it with his claws1 lapping the warm blood as it oozes from the lifeless body before him6 ,he should catch and eat his prey as do all the other 7naturally7 carnivorous animals4 ,if ,nature pointed us to such a diet1 we should feel the same instinctive appetite for raw flesh as we now feel for ripe fruit2 and a slaughter-house would be more delightful to us than an orchard4 ,yet we know that such is not the case1 and that even the mere thought of such a thing is sickening to any sensitive person4 ,why is this8 ,does it not clearly indicate that man is not naturally carnivorous by nature1 but that he can only tolerate the idea of flesh-eating because of long deadening of the higher moral centres1 in this direction2 and because the food is so pickled1 and spiced1 and peppered1 and salted1 and roasted1 and fried1 and smothered in onions1 and in other ways covered up and concealed1 and its taste and nature so disguised1 that we can eat it at all8 ,as ,mr ,salt so well remarked#dj3 #dj 8,logic of ,vegetarianism10 p4 #bg4 8,our innate horror of bloodshed--a horror which only long custom can deaden1 and which1 in spite of past centuries of violence1 is so powerful at the present time--is proof that we are not naturally adapted for a sanguinary diet2 and1 as has often been pointed out1 it is only by delegating to others the detested work of slaughter1 and by employing cookery to conceal the uncongenial truth1 that thoughtful persons can tolerate the practice of meat-eating40 ,if all persons who enjoy 8a good1 juicy beef-steak10 or a rasher of bacon1 first had to go out and kill the cow or the hog1 how do you think they would like it8 ,and how many of us would or could do such a thing8 ,aside from the fact1 before pointed out1 that1 were we naturally carnivorous by nature1 we should eat our flesh warm and bleeding and quivering--as do the other carnivora--there is this additional objection1 that1 even if this were not the case1 we must ever entail the duty to others of killing the animal for us--so disgusting is the very idea of dipping our hands and mouths in blood before and during each meal6 ,granting1 then1 that fruits and nuts can supply us with all the essentials for the upbuilding of a healthy body1 and that this is man's natural diet--the question arises3 ,how would it be best to break away from the old foods1 and adopt this simpler dietary8 ,certainly this should not be done at once1 in the majority of cases4 ,many persons can pass from one diet to another instantaneously1 with no harm1 but with decided benefit4 ,my own case is an example of this4 ,once ,i was thoroughly persuaded that this was the ideal diet1 ,i dropped meat at one meal1 and lived upon fruits and nuts the next1 and thenceforward from that day4 ,i never experienced any ill effects from such an abrupt change1 but only benefit4 ,though1 at the present time1 ,i pay no attention1 practically1 to exercise1 to breathing1 or to any of the other thought-to-be-essentials of the physical culture life 7,i claim that all of these measures can be practically dispensed with1 if only the diet be regulated carefully7 ,i am always more or less in condition1 and ,i may fairly say that ,i never knew anyone who could work more continuously and steadily for so many hours at a stretch1 and for so many days together1 as can ,i4 ,of course this is only one person's testimony1 and hence my own method might not be suited to all equally well4 ,but ,i have introduced this personal item to show that the old dogma that one cannot make abrupt changes in the diet without detriment to oneself is all pure nonsense4 ,i never experienced any ill effects whatever--and no more have numerous other persons of my acquaintance1 who have adopted the fruitarian diet as abruptly as ,i did4 ,but1 granting that this abrupt change is not desired1 what then8 ,in that case1 ,i should advise the patient to leave off meat at one of his meals 7if he has been in the habit of eating it more than once a day7 and substitute eggs for it--in the morning or evening--or beans1 peas1 cheese1 etc41 at noon4 ,let him get accustomed to this change before another step is taken4 ,then1 abolish meat altogether from the bill of fare1 and live on the ordinary vegetarian foods for a few days4 ,next1 decrease the amount of cooked vegetables1 and increase the quantity of the fruits4 ,remember the advice previously given regarding food combinations here4 ,it will soon be found that an egg or two1 and a couple of slices of bread1 or a simple vegetarian dish1 will supply all the wants1 for the first half of the meal2 and this should be followed by an abundant allowance of fruits4 ,keep this up until the patient has grown thoroughly accustomed to the change1 and then 7preferably in hot weather7 let him try his first meal of fruits1 nuts and whole-wheat bread and nut-butter4 ,later on1 these last articles may be abolished1 if desired2 but most persons find it almost harder to give up their bread and butter than they do their meat6 ,the patient is now fairly on the diet1 and additional alterations and restrictions are merely a matter of time4 ,doubtless by this time he is sufficiently interested in the question himself1 and sufficiently delighted in his altered physical condition1 to need but little persuasion1 and will gladly adopt and follow the diet himself4 ,,xiii ,,food ,,combinations ,there are very few foods which1 if eaten singly1 would be found to disagree4 ,most of the trouble arises when we combine the various foods which do not suit or harmonise2 and the result is1 distress and a complication of disorders1 due to the bad combination of such foods4 ,such foods disagree with one another1 so to speak1 rather than with us4 ,this question of food combinations is one which has been very largely overlooked1 but it is a highly important one1 nevertheless4 ,most people have never paid any attention to the relative proportion of their foods1 or thought how each would combine with the other2 and it is largely due to this lack of foresight that so much dyspepsia is present1 and that so many digestive troubles are active throughout the world4 ,the motto of the average individual would seem to be1 8,out of sight1 out of mind02 but it must be remembered that1 while the stomach receives the food1 the body has to retain it2 and long digestive processes1 involving an enormous outlay of energy1 and many and complicated chemical changes1 have to be gone through1 before food is appropriable by the system4 ,of course1 the tendency among civilised peoples is in the direction of increasing the number of articles of food at each meal1 instead of decreasing it4 ,they like to see the table spread with a litter of dishes1 while a fifteen-course dinner is supposed to be the height of luxury6 ,were the processes of living considered a little more from the physiological1 and a little less from the gormandising point of view1 such would not be the case4 ,the tendency would then be 7at least among all intelligent people71 to reduce the number of dishes1 as much as possible--limiting them at each meal to three or two1 or even one4 ,food should be solid4 ,the digestive juices are fluids1 and an excess of liquid1 with the food1 tends to dilute these gastric juices1 and consequently to interfere with their converting action4 ,if fluids be drunk with any meal they will dilute the power of concentrated action of the gastric juice1 and other digestive juices2 and will1 further1 have a tendency to wash the food through the stomach into the intestines before it has undergone proper stomach-digestion4 ,water1 therefore1 should not be drunk at meals1 but shortly before1 or an hour or so afterwards4 ,in this way the requisite amount of fluid is supplied to the system1 without interfering with digestion in the manner indicated4 ,another result of drinking at meals is to prevent thorough mastication of the foods4 ,when these are dry1 they should be thoroughly insalivated before being swallowed1 for any liquid taken at the time softens these foods artificially1 and will also cause more food to be eaten than would be the case1 were it eaten dry4 ,dr ,latson1 in his 8,food ,value of ,meat10 says3 8,fresh fruits all combine well with one another4 ,as a rule fruits1 fresh or cooked1 combine well with bread or cooked cereals1 and with nuts or nuts foods4 ,fruits do not1 as a rule1 combine well with cooked vegetables1 nor with meat1 eggs1 cheese1 milk1 or cream4 ,milk and cream are so liable to decomposition that1 if only for that reason1 they are not desirable foods4 ,milk or cream with cereals1 fruit1 sugar1 or cooked vegetables is apt to cause difficulty4444 ,in arranging meals in which flesh-meat is not to be included1 it is only necessary to remember that the nuts and the legumes 7peas1 beans and lentils7 contain the same food elements as flesh-meat1 and may always be eaten in its place with advantage4444 ,the best breakfast is one that consists of fresh ripe fruit1 and nothing else4 ,to this may be added1 if desired1 whole-wheat bread1 or some cereal4 ,the cereal may be served with fruit juice40 ,the following are a few sample meals arranged1 according to merit--only those foods being taken which will combine well together4 ,breakfast ,no4 #a4--,raw fruit1 cereal with fruit juice1 whole-wheat bread4 ,breakfast ,no4 #b4--,stewed apples1 whole-wheat bread4 ,breakfast ,no4 #c4--;,cereal with fruit juice1 soft boiled eggs1 whole-wheat bread4 ,the following are one or two sample luncheons3-- ,luncheon ,no4 #a4--,stewed fruit1 nuts or nut-butter1 whole-wheat bread4 ,luncheon ,no4 #b4--,peanut pure1 boiled rice 7or baked potatoes71 stewed fruit1 whole-wheat bread4 ,luncheon ,no4 #c4--,salad of any kind1 garnished with olive oil and lemon juice2 fresh fruit and whole-wheat bread4 ,the following are a few sample dinners3-- ,dinner ,no4 #a4--;,fresh fruit1 salad1 macaroni1 whole-wheat bread4 ,dinner ,no4 #b4--,peas1 beans or lentils1 browned rice1 baked potatoes1 stewed fruit1 whole-wheat bread4 ,dinner ,no4 #c4--,soup1 eggs1 cooked vegetables1 whole-wheat bread4 ,dinner ,no4 #d4--;,bean soup1 or pea soup1 boiled rice1 baked potatoes1 stewed fruit1 whole-wheat bread4 ,dr ,william ,s4 ,sadler#da gives the following directions as to food combinations3-- #da 8,the ,science of ,living10 p4 #ade4 ,,good ,,combinations ,fruits and grains ,grains and meat or eggs ,grains and nuts ,grains and milk ,grains and vegetables ,grains and legumes ,,fair ,,combinations ,grains with sweet fruits and milk ,meat or eggs with vegetables ,nuts and vegetables ,,bad ,,combinations ,fruits and vegetables ,milk and vegetables ,sour fruits and milk ,milk and meat ,mr and ,mrs ,christian1 in their 8,uncooked ,foods0 7p4 #fc71 give three elaborate meals1 composed of uncooked foods entirely1 though it will be seen that their grouping of combinations is not so strict as that formulated above4 ,the meals are as follows3-- 8,breakfast4--,one ripe apple1 two ounces pecan meats1 six or eight black dates1 one very ripe banana1 sliced with thick cream1 one glass milk4 8,luncheon4--,two bartlett pears1 one ounce pecan meats1 three ,turkish pulled figs1 one ounce pignolias1 cold slaw with olive oil1 one cake of unfired bread1 four prunes with thick cream1 sweet butter1 egg-nog4 8,dinner4--,half pound of grapes1 two ounces mixed nut meats1 vegetable salad with dressing1 one cake unfired bread1 cream cheese1 six or eight black dates1 one very ripe red banana1 with thick cream1 pint of whole milk40 ,personally1 ,i think that the above combinations are by no means ideal1 and in addition to that1 far too much in bulk has been prescribed for each meal4 ,were the breakfast omitted1 and but two meals daily eaten1 the amount prescribed would be more proportionate1 but even then ,i feel certain that the amount is greatly in excess of bodily needs4 ,the authors1 however1 have made an extended study of food combinations1 and1 in fact1 are almost the only writers who have paid much attention to this subject4 ,in their chapter on food combinations1 they say3 8,the following combinations have been found by experience to be chemically harmonious1 healthful1 and very nutritious3-- 8,flaked wheat1 with nuts1 dates and cream4 8,flaked wheat1 nuts1 honey1 milk and cream4 8,egg-nog1 pecan meats1 dates1 banana and cream4 8,cold slaw with olive oil1 pecan meats1 unfired bread1 sweet apple with thick cream4 8,all foods composed largely of starch1 such as cereals1 potatoes1 and nearly all legumes1 should not be eaten at the same meal with sweets1 especially cane sugar4 ,all foods1 whether fluids or solids1 that contain starch or sugar1 such as rice1 potatoes1 corn1 oats1 in fact all the cereal class may be eaten with safety at the same meal4 ,milk can also be taken with all the carbohydrate family of foods4#db ,all foods containing gluten1 albumen1 or gelatine1 such as meat1 eggs and a few kinds of nuts1 are classed as protein1 and require an acid solvent to be digested4 ,therefore1 they can be eaten with safety with all kinds of fruits4 ,milk1 one of the best foods known1 can be taken with all kinds of fruits1 provided no cereal starch be eaten at the same meal4 ,all foods that contain both carbohydrates and protein compose healthful combinations40#dc #db ,it will be seen that the authors are here in disagreement with ,dr ,latson4 ,see his advice above4 #dc ,a number of very good recipes of uncooked foods may be found in an otherwise very odd book1 entitled 8,unfired ,food3 and ,trophotherapy10 by ,george ,j4 ,drews 7,chicago74 ,in balancing any dietary1 care must be taken1 of course1 to keep the relative proportion of proteids1 fats and carbohydrates1 equal2 and to see1 also1 that the proper amount of mineral salts is contained in all the foods2 also that a due supply of water is furnished to the system4 ,one of the chief causes of failure on the part of those who leave off meat1 and attempt to take up vegetarianism1 is that they do not rightly balance their diet1 and do not supply to the system the proper amount of proteid food1 to take the place of that which the meat supplied4 ,vegetarians1 as a rule1 eat far too much food4 ,under the impression that they must eat more1 in order to offset the supposed greater 8nutritive0 value of the meat which they have given up1 they eat far more than they should3 while as a matter of fact1 the vegetarian foods are richer and far more nutritious than the ordinary mixed diet4 ,consequently1 less1 instead of more1 should be eaten4 ,anyone leaving off his meat must expect to feel a certain depression for a few days1 as before pointed out--owing to the fact that the stimulating quality of the meat is withdrawn2 but1 those few days once past1 a general invigoration of the system will be noted4 ,due attention should be paid to all hygienic auxiliaries1 and an excess of food should by all means be avoided4 ,substitute eggs1 cheese1 peas1 beans1 lentils and nuts for the meat formerly eaten2 in other ways pay attention to the balancing of the diet1 and no inconvenience will be experienced1 as a result of leaving off meat and adopting the newer dietary4 ,dr ,susana ,dodds1 in her 8,health in the ,household1 or ,hygienic ,cookery10 says1 in writing of food combinations3 8,it is folly to overlook the fact that there is a certain fitness or adaptation to be observed both in the selection and classification of foods which enhances their value as a whole2 it will not do to huddle them together indiscriminately1 either on one's palate or on the stomach2 baked beans and grape-juice are both very satisfactory in themselves2 but they have so little in common that no one would think of eating them together2 though the harm resulting from so injurious a combination would be more apparent in some cases than in others4 ,nearly half a century of close contact with invalids has placed before the hygienic physician certain facts which cannot be ignored2 and whether the signs behind them are fully understood or not1 the facts themselves remain4 ,for example1 if we have a nervous dyspeptic to treat1 we know better than to set before him at one and the same meal strawberries1 and beets1 or strawberries and cabbage1 or apples 7raw or cooked7 and sweet potatoes1 or apples and beans4 ,these are only examples of at least fifty combinations which could be made1 any one of which would give a weak stomach indigestion4444 ,sweet potatoes and tomatoes make a good combination and one very acceptable to most persons--the one being sweet the other acid1 the one highly nutritious1 the other decidedly juicy40 ,to those who have not made this subject a study the following hints may be of practical use1 though in many things it is next to impossible to lay down definite rules4#dd #dd ,in the following suggestions it will be assumed that the diet is vegetarian1 and not yet fruitarian--these suggestions being offered as a help toward that diet1 by breaking away1 gradually1 from the ordinary 8mixed0 diet4 #a4 ,fruits and vegetables should not1 as a rule1 be eaten together--that is1 at the same meal4 ,if they are so eaten1 persons with feeble digestive organs will suffer4 #b4 ,if vegetables are eaten1 the noonday meal is the best time to take them1 two or three varieties being quite sufficient4 ,tomatoes do well with vegetables1 grains1 or meats2 but they should not1 as a rule1 be eaten with fruits4 #c4 ,the ,irish potato seems to be an exception among vegetables2 it is so unaggressive in its nature that it seldom quarrels with anything4 ,it may therefore be eaten 7by most persons7 with either fruits or vegetables2 and it always does well with grains4 #d4 ,fruits and cereals are particularly suited to the morning and evening meals2 and very little other food is required4 #e4 ,a good rule1 when suppers are eaten1 is to make the meal of bread and fruit only1 these being taken in limited quantities and at an early hour4 #f4 ,fruits1 if eaten raw1 should be ripe1 and of good quality2 and persons with feeble stomachs digest them more easily at the beginning of the meal2 this is particularly true when warm fruits make a part of the repast4 #g4 ,fruits1 raw or cooked1 may be eaten at dinner1 provided no vegetable 7unless it be the potato7 be taken4 ,but if raw1 they should be eaten first1 particularly if there are warm foods to follow4 #h4 ,some persons cannot digest certain kinds of raw fruits for supper1 or late in the day2 let them take these on sitting down to the breakfast-table2 or the first thing at dinner1 unless there are vegetables at this meal4 #i4 ,if meats 8must be0 eaten--take them at the noonday meal1 with or without vegetables2 and in cold weather1 rather than warm4 #aj4 ,the grains digest well with all other foods2 though some persons cannot eat them in the form of mushes4 ,they should always be thoroughly cooked4 #aa4 ,persons with feeble digestions should as a rule confine themselves to a single kind of fruit at a meal2 they can make the changes from one meal to another4 #ab4 ,those who find it difficult to digest vegetables should not attempt more than one kind at a given meal1 until the digestion is improved4 ,and often it is best to leave them off entirely for a time4 #ac4 ,in selecting vegetables for a single meal1 do not1 if there are several varieties1 have all of them of the watery or juicy kinds1 as cabbage1 asparagus1 white turnips1 etc42 nor all of the drier sorts1 such as baked beans1 winter squashes1 sweet potatoes1 etc42 but blend the more and less nutritious kinds in a judicious manner4 ,or if you have only the watery ones at hand1 be content with not more than two varieties2 prepare a side dish of something rather nutritious1 and then add a dish of warm corn bread1 as an accompaniment1 particularly if it be a cold day4 #ad4 ,if you have for dinner a thin vegetable soup1 follow with something more substantial1 as baked beans1 baked potatoes 7sweet or ,irish7 or corn bread2 but if you have bean or split-pea soup1 let the other vegetables be of a kind less hearty4 #ae4 ,on a very cold day have a warm dinner of good nutritious articles2 select mainly solid foods with grains1 rather than thin soups and watery vegetables4 #af4 ,on a warm day make the breakfast largely of fruits1 with a moderate supply of cereals4 ,the dinner may be of young vegetables 7or fruits71 a dish of grains1 if you like1 and a little bread4 ,eat lightly1 and you will suffer less from heat--particularly if no seasonings are taken4 ,for supper1 a glass of cold grape juice1 and a slice of loaf bread1 is excellent in hot weather4 #ag4 ,in very cold weather take the chill off your stewed fruit1 fruit pies1 or other dishes1 before serving them4 ,pastries1 if used1 are best at the noonday meal--and so are puddings4 #ah4 ,if there are invalids at the table1 they should eat nothing that is very cold2 food not much below blood heat is best1 particularly in cold weather2 and the dining-room should be comfortably warm4 #ai4 ,never have too great a variety at a single meal2 have few dishes well prepared1 and make the changes from one meal to another2 this will please better on the whole1 and it will not too rapidly exhaust your limited supplies4 #bj4 ,if one meal happens to fall a little below the average in either quality or variety1 see that the next is fully up to the mark4 ,the evil results which follow bad food combinations may be summed up in a very few words4 ,we know that certain chemical elements1 acting upon one another1 will form resultant gases4 ,various food substances that do not properly combine1 will form such gases in precisely the same way2 and these will be largely absorbed by the blood1 and carried to the cells throughout the body1 which they poison1 more or less1 in consequence4 ,the harmful results of these poisonous gases1 absorbed in this manner1 are particularly noticeable in their effect upon the various nerve centres--producing an inhibitory effect upon them1 and inducing that general condition of weariness and debility experienced and noticed under the host of symptoms known to us as nervous exhaustion1 fatigue1 lassitude1 etc41 etc4 ,the simple and obvious method that should be followed in all such cases1 in order to eliminate these poisons from the system1 is to abstain from food until the system has had a chance to eliminate such toxic substances4 ,this once accomplished1 the system being freed from the ashes of previously mal-assimilated food material1 and a fresh supply of oxygen being furnished1 by continued breathing1 in the interval1 the system will soon return to its normal condition of health1 and will enjoy a higher standard of energy and vitality than has been the case for some considerable time in the past4 ,,xiv ,,hygienic ,,foods ,,and ,,hygienic ,,cookery ,in discussing this question of foods and food values and constituents1 we must be very careful to keep clear in the mind the distinction between proximate elements1 or foods proper1 and chemical or ultimate elements4 ,this is very important4 ,all alimentary substances are composed of certain constituent parts1 which may be properly called alimentary principles4 ,these are formed by certain combinations of elementary constituents1 which are denominated chemical elements4 ,thus wheat1 beef1 potato1 apple1 etc41 are aliments1 or foods proper2 and starch1 sugar1 rum1 fibrin1 albumen1 gelatin1 etc4--their constituents--are proximate elements4 ,proximate elements of food are compounds of the simple or chemical elements2 and aliments or foods proper are compounds of the proximate principles4 ,it is important to keep these distinctions in mind1 because the human body can be nourished and retain its health upon organic combinations of proximate elements1 while it would starve to death on the ultimate elements administered in exactly the same proportions4 ,dogs have been fed on sugar1 gum1 starch1 butter1 fat1 fibrin1 albumen1 etc41 exclusively1 and with the uniform result that they sooner or later starved to death6 ,no animal can sustain prolonged nutrition on any single alimentary principle1 though all of them may on a single aliment4 ,other things being equal1 a food is nutritious1 and capable of sustaining life1 in proportion to its complexity4 ,the more simple the food1 the less it is capable of sustaining life and health4 ,this does not mean that a large number of foods should be eaten at one meal--in order to supply this lack--since nearly all foods1 or a reasonable admixture of them--contain all the essentials for sustaining life in a state of health and vigour4 ,certain foods--nuts1 e4g4--seem to contain about all the essentials and in exactly the right proportions4 ,i have discussed this aspect of the question in the chapter on the fruitarian diet4 ,one very important fact may be mentioned here4 ,animals cannot appropriate mineral or inorganic elements directly2 they must obtain all these substances through or by means of the vegetable world4 ,vegetables have the power of utilising these inorganic materials1 and build them into their bodies2 but animals have to obtain all such substances in an organised form--i4e4 organic materials--and cannot possibly utilise the inorganic elements4 ,thus1 if an animal requires iron1 it cannot eat iron filings1 to supply this need1 but must take it in the form of spinach1 and cabbage1 and fruits containing large quantities of iron2 he cannot possibly eat it in its mineral form4 ,the vegetable world1 on the contrary1 has the power of building these mineral elements into its structure4 ,vegetables feed upon minerals1 and animals upon vegetables2 and this order cannot be reversed4 ,it will thus be seen that the vegetable world is that designed for man's food2 and from it he should derive all his nourishment4 ,certainly he can derive no part of it from the mineral world4 ,hints on ,hygienic ,cookery4--,while ,i believe that the ideal diet is that which is uncooked--or sun-cooked--nevertheless some foods are best cooked1 if the ordinary vegetarian diet is to be adhered to4 ,thus1 grains when uncooked are but slightly nutritious1 a large portion of their starch remaining unconverted2 but when cooked this is converted into dextrine1 and thus rendered more appropriable by the system4 ,cooking is therefore justified1 if vegetable foods and grains are to be eaten2 and ,i propose1 accordingly1 to jot down a few notes and instructions which will1 ,i believe1 be found useful to all those who wish to reform their food habits1 to a certain extent1 and cook as hygienically as possible4 ,i shall not attempt any elaborate outline of hygienic cookery in this place2 several of the vegetarian cookbooks on the market go into great detail on these questions1 and ,i shall therefore confine myself to a few brief notes4 ,bread should be well cooked1 and the crusts thoroughly baked brown4 ,it had best be baked in a closed pan4 ,bread should1 of course1 always be made from whole-wheat flour--never white flour4 ,salt is never necessary4 ,trall has given numerous recipes for wholesome bread-making--in some of them no other ingredients are used but flour1 water1 and air6 ,and they are sweet1 excellent breads too4 ,all pastries should be made quickly1 and with very little kneading4 ,have the oven ready before this kneading is commenced4 ,roll the crust thin1 and see that the bottom crust of a pie is browned before adding the fruit and the top crust4 ,vegetables--nearly all of them--should be dropped into boiling1 not cold1 water1 and should be cooked rapidly4 ,the purpose of this is to coagulate and condense the outer rind or layer of the vegetable1 and thus prevent the juices and valuable food properties from boiling out1 into the water4 ,the same is true of all meats1 when these are fried or grilled4 ,if fruits are cooked at all1 green fruits should be selected in preference to over-ripe fruits--which should be cooked but little4 ,unripe fruits should be started in cold water1 and cooked slowly4 ,all grains are best steamed4 ,sugar added to fruits renders them sweet-tasting1 but liable to fermentation4 ,the ordinary sugar on the market is open to many objections4 ,numerous hygienists will not use it at all1 and if fruits are found to be a trifle sour1 or need sweetening1 they use dates instead4 ,see that all currants1 raisins and dried fruits are thoroughly clean before cooking them4 ,in the summer months especially they are liable to contain insects1 and these should be washed off before the fruits are placed on the fire to cook--otherwise they will be cooked with them6 ,if soda is put into bread1 etc41 use it sparingly4 ,salt need never be used4 ,one can soon get accustomed to food without a particle of salt or other dressing2 and1 once the normal taste is acquired1 salt1 pepper1 etc41 will never again be desired or craved4 ,meat as an ,article of ,diet4--,i have advanced reasons1 throughout this book1 for thinking that meat is by no means a suitable article of food1 but is1 on the contrary1 extremely pernicious in its effects upon the system4 ,the reasons for this are given in full elsewhere4 ,at the same time1 ,i am disposed to think that a limited amount of meat is not so harmful1 frequently1 as a larger amount of other foods--fine flour1 cake1 pickles1 sauces1 etc4 ,a large quantity of any of these1 long continued1 will tend to ruin the body more effectually than a limited quantity of meat1 and hence are to be more strictly avoided4 ,nevertheless1 ,i consider meat a highly stimulating and unwholesome article of diet1 for the reasons given above1 and should strongly advise other foods in its place1 whenever possible4 ,if the reader feels that he must eat meat1 however1 let him be sure 7or as sure as he can be7 that the meat is fresh1 and is not diseased4 ,two great dangers are avoided in this way4 ,the animals which are to be eaten should be fed on the cleanest of food1 and should have plenty of pure water to drink2 they should never be kept in confined places1 in a vitiated atmosphere1 or in filthy surroundings4 ,they need plenty of exercise4 ,the animal should be killed in a sanitary manner1 and kept clean and free from contamination after it is killed4 ,the meat should be put on ice at once1 and1 needless to say1 no chemicals or other drugs injected into the tissues4 ,beef and mutton are doubtless two of the best meats which can be eaten4 ,the diet of these animals is the cleanest2 and their tissues should be the 8cleanest10 in consequence4 ,beef is1 of course1 the most widely eaten of all meats2 and1 more than that1 we feed upon or utilise almost every conceivable part of the animal4 ,as ,dr ,brush so well said#de3 #de 8,human and ,bovine ,tuberculosis10 pp4 #f-g4 8,we are veritable parasites on this animal4 ,we milk her as long as she will give milk1 and we drink it2 then we kill her1 and eat her flesh1 blood1 and most of the viscera2 we skin her1 and clothe ourselves with her skin2 we comb our hair with her horns1 and fertilise our fields with her dung1 while her calf furnishes us with vaccine virus for the prevention of smallpox60 ,is it any wonder that we manage to contract some of the diseases from which this animal suffers8 ,the only wonder is that we escape at all6 ,the same thing may be said in a lesser degree of mutton1 veal1 pork1 and1 in fact1 all the animal substances4 ,they all contain1 along with a small amount of nutritive material1 a large amount of poisons and excreta4 ,when we come to pork1 bacon1 ham1 etc41 there is no longer any excuse for the practice at all4 ,if it is felt that meat must be eaten1 let it be clean meat1 such as beef or mutton1 without turning to the pig for our supply6 ,nothing so lacks excuse as this4 ,writing upon the practice of pork-eating1 in her 8,diet ,question10 ,dr ,dodds says3 8,the hog is a scavenger by nature1 and by practice2 it is his proper mission on this earth1 not to be eaten1 but to eat up that which the nobler animals disdain to touch4 ,indeed1 he adapts himself to circumstances1 devouring whatever comes in his way4 ,he is equally well pleased with the clean ears of corn1 or with the seething contents of the swill pail2 he will dine on live chickens or devour carrion4 ,nothing is too fine or too foul to suit his undiscriminating palate2 he has been called #8the scavenger-in-chief of all the back-boned animals4' ,truly he is omnivorous4444 8,will anyone give an intelligent reason why people should eat him1 and from choice8 ,if we must dine on our fellow-creatures below us1 are there not decent1 clean-feeding animals1 as the ox1 and the sheep1 that we could take in preference8 8,from a sanitary point of view1 the condition of the hog1 in his best estate1 is not flattering4 ,his scurvy hide 7which is perhaps the cleanest part of him71 his foul breath1 and his filthy feeding habits--are not these enough to bar him from our tables8 ,or must we wait for such logical sequence as is sure to follow the violation of physiological law8 ,wait till diseases are multiplied in kind1 and intensified in character1 till we are fairly driven from the no-longer questionable provender8 ,wait till our nearest friend is stricken with supposed typhoid fever1 and dead of veritable trichinosis8 ,there can be no doubt that a number of persons have sickened and a number died1 of what was thought to be typhoid fever1 when really the disease was due to the presence of these parasites 7the trichin7 in the system2 for the symptoms in the two diseases are quite similar4 8,as stated in the last chapter1 one of the principal objections to the use of animal flesh as food1 is the fact that it is filled with the debris of the vital organism1 working its way through the capillaries into the various excretions1 and out of the domain of life4 ,now1 if this effete matter is objectionable1 even in clean-feeding animals1 what must be its condition as it is thrown off from the tissues of scavengers8 ,and what the nature of the tissues themselves1 when they are not only made out of1 and nourished by a diet of garbage1 but are thoroughly saturated with the almost putrescent matters with which the venous blood is laden8 ,it is a fact that we seem rather slow to recognise1 that the quality of all animal tissues partakes of the character of the materials out of which they are made4 ,in other words1 if we expect sound bodies1 with good firm tissues1 we must look to the nature of the food we eat4444 8,nor is it enough that we devour the several parts of the animal1 even to his liver and kidneys2 we strip the intestines of their fat1 melt it down1 and use it in the form of lard6 ,this latter is the very quintessence of the swine2 it is the diseased product of all his filthy feeding2 and it is the article that forms a staple in almost every ,american family4 ,it shortens the biscuits1 the plain cakes1 and the pastries2 and it even finds its way into the loaf bread4 ,it oils the bake-pans1 it fries the drop-cakes1 the doughnuts1 the ,saratoga potatoes1 and all the other #8fried things1' or nearly all4 ,in short1 there is neither breakfast1 dinner1 nor supper without it1 in some form or other4 8,do the people wonder that they are afflicted with scrofula2 and that it crops out1 full-fledged1 in a single generation8 ,oh1 for a ,moses among the ,gentiles1 to forbid them1 by legal enactment1 the use of this vile thing1 swine's flesh60 ,birds and game of all kinds are to be avoided4 ,the flesh of the goose1 duck1 etc41 is very oily1 greasy and unwholesome4 ,chicken1 turkey1 etc41 are somewhat better1 but their flesh is not nearly so nutritious as beef and mutton1 while the amount of poisons they contain is certainly equal to the latter4 ,it must be remembered that these animals are frequently confined and artificially fed1 in order to 8fatten0 them for the market2 and even when this has not been done1 the birds have very rarely sufficient room to exercise as they ought to1 and their food and water supply is by no means what it should be4 ,of course1 when artificial feeding has been employed1 their flesh is little short of poisonous4 ,the 8fat0 noticed and so highly praised is merely retained filth and excreta1 and should be outside the animal's body1 and not in it4 ,needless to say1 the flesh of all such birds should be eschewed4 ,fish is considered by some to be a very fine article of diet--being nutritious and easily digested4 ,for that reason1 it is often given to invalids6 ,where such a curious hallucination could have arisen it is hard to see4 ,its flesh is exceedingly gross1 tough1 fibrous1 and contains but little nutriment4 ,the flesh of all animals partakes more or less of the nature of their diet2 and fish and fowl are certainly not the cleanest of feeders6 ,their flesh is in no sense superior to that of the cow or sheep2 but is1 on the contrary1 distinctly inferior4 ,all shellfish are unclean articles of diet--they being merely the scavengers of the sea2 and should be avoided most carefully4 ,they are exceedingly indigestible1 and frequently the cause of skin disease1 on the one hand1 and of ptomaine poisoning1 on the other4 ,it seems hardly necessary to say that all internal organs of animals are to be avoided6 ,not only for the reason that a large number of the animals found on the market are diseased2 but also because all these organs are merely depurating organs1 should they be eschewed4 ,if any person were to consider for one minute the function of the liver or the kidneys1 it is more than probable that he would not touch them6 ,during the whole of the animal's life1 they have been merely filters for the filth and excreta which passed through its body2 they were the great reservoirs of poisons and toxins of all sorts6 ,the idea of eating such offal should be repellant to any sensitive1 even sensible1 mind4 ,soups4--,but little need be said of soups4 ,as a whole1 they may be said to be lacking in every essential which is necessary in order to recommend them as suitable articles for human diet4 ,meat soups1 broths1 beef teas1 etc41 we have already discussed4 ,they are practically stimulants1 and consist of water1 and poisonous excreta in solution6 ,they contain no fats1 carbohydrates or salts of value1 and but very little proteid4 ,vegetable soups have somewhat more to recommend them1 but all soups are open to the prime objection that they are invariably eaten without mastication1 and hence are taken into the stomach in a condition totally unsuited for the initial stages of digestion--which the stomach is called upon to perform4 ,it must be remembered1 in this connection1 that mastication is not only for the purpose of dividing the food into small particles1 so that the gastric and intestinal juices may act upon them1 but also1 that important chemical changes take place in the mouth--starch being converted into dextrine1 etc4 ,soups are always swallowed without this initial process4 ,further1 the large amount of water they contain renders them unsuitable food for the adult--whose food should be less in quantity and more solid in quality2 and any liquid which is supplied during the process of digestion by way of solvent and dilutant should be the digestive juices only4 ,jellies are of very low nutritive value1 and should never be administered to invalids4 ,animals fed on jelly die as soon as if they were not fed at all4 ,in her 8,notes on ,nursing10 ,miss ,florence ,nightingale contends very strongly against the use of jellies of any kind1 and finds it difficult to select words strong enough to suit her antipathy to jellies4 ,puddings1 ,pies1 etc4--,it is now all but universally admitted that these articles of diet are indigestible--rich1 greasy1 and objectionable in many ways4 ,the usual crust which is bought is made of white flour1 in the first place1 while the grease contained is a poor quality of lard4 ,as animal food1 this is certainly objectionable2 lard being a filthy article of diet in any case4 ,the sugar1 flour1 grease1 and all the other ingredients used are generally harmful1 and exceedingly indigestible4 ,all the constituents can be supplied in a pure form in other foods4 ,the fruit is the best thing contained in such pies1 etc42 and this is spoiled by being cooked1 and is also covered with spices and nutmeg1 etc41 which offset all its original value1 and spoil its flavour to all educated palates4 ,as usually presented1 such foods have nothing to recommend them4 ,still1 as ,dr ,trall said#df3 8the crust for pies and tarts may be made comparatively wholesome in a variety of ways4 ,any kind of flour or meal1 or various admixtures of them1 may be wet with water and shortened with sweet cream1 or the flour or meal may be wet with milk and shortened with olive oil40 ,in this book1 and in various others1 may be found a number of recipes for making bread1 pies1 puddings1 etc41 in the hygienic style4 ,i shall not discuss this aspect of the question in the present work1 which is devoted more to the philosophy of diet than the details of cooking--especially since ,i am recommending no cooking at all6 ,however1 there is doubtless a right and a wrong way to do everything2 and if people continue to feel that they must have breads and pies1 they might as well have them made as hygienically as possible4 ,there is no reason why such foods should be indigestible or innutritious1 if properly made4 ,it need hardly be said that all hot breads1 buckwheat cakes1 etc41 should be sedulously avoided4 #df 8,hydropathic ,cook ,book10 p4 #agg4 ,sugar4--,hygienists have no objection to the use of saccharine matter1 provided it is taken in the natural way--that is1 in organic combination with other food principles--not separated as a proximate element4 ,sugar contained in fruits1 grains1 vegetables1 etc41 are thoroughly wholesome2 but an excess of sugar of the ordinary sort1 as bought upon the market1 is very detrimental4 ,particularly is this the case when the sugar is not rightly combined with other articles of food4 ,we have discussed this at greater length1 however1 when considering 8food combinations40 ,miss ,mary ,h4 ,abel1 in her pamphlet1 8,sugar as ,food10 published by the ,u4,s4 ,department of ,agriculture1 says3 8,within certain limits we can look upon sugar as the equivalent of starch that has been digested and made ready for absorption1 ,a mealy1 boiled potato1 or a lump of laundry starch1 is1 in fact1 very akin to a lump of sugar2 and the potato1 like all forms of starchy food1 must be turned into a kind of sugar by the digestive juices before it can be absorbed as food by the system4444 ,the main function of sugar1 as found in the blood1 whether resulting from the digestion of sugar or of starch1 is believed to be the production of heat and energy4 ,the proof has been amply furnished by experiment4 ,by ingenious devices1 the blood going to and from the muscle of a living animal1 may be analysed1 and it is thus shown that more blood traverses an active or working muscle1 and more sugar disappears from it than is the case with the muscle at rest40 ,while the system needs sugar1 this should not be supplied in the form of the common beet sugar upon the market--since this is adulterated in various ways1 and contains1 in addition to the saccharine elements1 much inert1 mineral matter4 ,sugar in its pure form1 however1 is a very important article of diet--far more important1 probably1 than has hitherto been acknowledged4 ,not only are starches1 etc41 converted into sugar in the process of digestion1 but it has frequently been noted that when a lesser amount of proteid is consumed1 a proportionately larger amount of sugar is craved4 ,mr ,horace ,fletcher noticed this in his diet experiments1 and stated that1 as the appetite for meat decreased1 that for sugar increased--which is a very significant remark4 ,if the saccharine elements in the food-supply were increased1 there can be little doubt that there would be a decreased consumption of meat and all proteid matters4 ,the craving of children for sweets is to be looked upon1 not as a morbid appetite1 but as a physiological craving of the organism4 ,in saying that this appetite should be gratified1 however1 ,i do not mean that unlimited quantities of sweets and sweet-stuffs1 as found upon the market1 are to be allowed the child1 but a greater proportion of sweet-stuffs should be allowed in the form of sweet fruits--such as dates1 figs1 etc4 ,administered in this way1 sugar will be found a highly valuable article of diet4 ,tea1 ,coffee and ,other ,stimulants4--,most persons know1 ,i should imagine1 that none of these drinks are suitable for the human stomach4 ,in the first place1 no drink at all should be taken at meals1 but only between meals2 the reason for this being that the digestive juices are unduly diluted and the food is washed through the stomach1 and into the bowels1 before it is properly digested1 when water or any liquid is drunk at mealtimes4 ,all drinks should1 therefore1 be between meals1 and not for at least an hour after a meal1 if we wish to ensure the best digestion of the foods eaten4 ,if this is true of water1 the best of all drinks1 it is certainly far more true of tea1 coffee1 and all other stimulants taken at meals4 ,not only are the effects detrimental 7in that they are liquids71 but they are of themselves more or less direct poisons also4 ,tea contains a poison known as theine1 which corresponds to a similar poison contained in coffee1 and known as caffeine4 ,both are strong poisons4 ,half a gram causes a quick pulse1 nervous excitement1 slight delusions1 and lastly a desire for sleep4 ,small doses cause sleeplessness1 irritability of the bladder and bowels1 trembling of the extremities1 and other signs of cerebral and nervous distress4 ,both these poisons work havoc with the system1 ruining the nervous and mental life1 and creating a dependence on stimulants1 which may lead to alcoholic and other excesses4 ,these poisons ruin the taste buds1 retard proper digestion1 cause constipation1 and in many ways tend to ruin the constitution4 ,they cannot be too strongly deprecated4 ,even cocoa contains injurious alkaloids1 analogous to those contained in tea and coffee1 and for that reason is to be avoided4 ,like all hot drinks1 it tends to ruin the taste buds and induce a desire for more food than is needed1 physiologically1 and more than the system really requires4 ,for that reason1 also1 all such drinks are to be avoided4 ,the injurious effects of alcohol1 and all other similar stimulants are now so widely known that it is unnecessary to do more than refer to the fact here4 ,alcohol is never necessitated1 and is detrimental at all times--more so at some times than at others4 ,the widespread delusion that alcohol is a food2 and1 on the other hand1 the idea that it actually furnishes 8force0 to the body1 is responsible for much of the abuse which exists4 ,alcohol imparts no force and no energy to the system1 but on the contrary wastes and expends both4 ,were this once thoroughly realised there would be no excuse whatever for the administration of alcohol1 or its use in any form4 ,but the injurious effects of alcohol have been discussed so frequently that ,i shall not do more than refer to it4 7,see the discussion of 8,stimulants10 in my 8,vitality1 ,fasting and ,nutrition10 pp4 #cd-dd47 ,water4--,this is the beverage supplied by nature to furnish all the liquid the body requires2 and water in a pure distilled state is contained in all vegetables1 etc41 and particularly in fruits4 ,fruitarians have often found that they can live in good health for weeks and months at a time without a drop of water--while keeping closely to their fruitarian diet4 ,nevertheless1 water is very essential for the majority1 and especially so upon an ordinary 8mixed0 diet4 ,it will be found as a general rule that the more stimulating the food1 the more water is required2 and the same is true of all greasy foods4 ,it is well known that all foods containing a large amount of salt call for water--this being due to the demand of the system for extra fluids1 to wash out the offending and irritating substance4 ,this fact alone should show us how harmful common salt is4 ,the system clearly tries to wash it out of the tissues as soon as possible4 ,water containing any mineral substance in solution should be avoided4 ,it is never beneficial1 but always detrimental to the system4 ,the mineral salts contained are just as injurious as if they were procured from the drug-shop1 and taken in the usual way4 ,pure water is the best at all times--there is but one simple rule to follow in this connection3 the purer1 the better6 ,water should never be drunk at meals1 but always between meals4 ,it should be cool1 but not ice cold4 ,hot water may occasionally be of benefit4 ,a plentiful supply of water should be indulged in at all times4 ,the secretions will thereby be increased in volume1 the kidneys and liver stimulated into action1 the blood rendered less thick1 and the general system invigorated4 ,i cannot speak too strongly in favour of large quantities of water each day--say from one to two quarts--if health is to be maintained4 7,this is of course on the ordinary 8mixed0 diet47 ,in all diseased conditions1 the necessity for water is greatly increased1 and the body is frequently rendered sick because of the very lack of it4 ,it is an interesting fact that water is the only article which is taken into the system that is not digested--in one sense of the term4 ,all foods are digested1 of course2 and even air goes through a process which might well be called digestion4 ,but water is not digested4 ,it passes through the stomach1 and into the bowels unchanged2 it enters the system as water1 and it leaves it as water1 and any changes which are noted are simply due to the added salts and excreta which the water has washed through the body along with it4 ,of itself1 it has undergone no change4 ,this is a remarkable fact1 and would serve to indicate the tremendous cleansing and flushing properties of water4 ,next to air1 it is doubtless the most necessary article which the body can appropriate4 ,a man can live sixty or more days on water 7and air7 without solid food2 but he can live only ten or twelve days on solid food 7and air7 without water4 ,it will thus be seen that water is far more essential to life than is solid food6 ,it is of interest to note1 also1 that1 in all hard manual labour1 water is invariably craved long before solid food is called for by the tissues--i4e4 thirst invariably returns before hunger4 ,air and ,breathing4--,it is not generally known that all air taken into the lungs is digested--in one sense of the word--and that next to the last stage of all digestive processes is carried on in the lungs4 ,for that reason a plentiful supply of fresh1 pure air is so necessary4 ,every book we pick up upon the question of health and hygiene is most emphatic upon the value of fresh air2 but few tell us why it is so necessary4 ,the majority of persons know that a certain amount of oxygen is needed by the system1 and that the blood is purified as it passes through the lungs1 but they do not know that these processes are only the first crude outlines of what takes place1 and that the processes carried on are both detailed and complicated4 ,further1 as ,i have said1 one of the stages of digestion is carried on in the lungs4 ,the blood stream carries the food material to the lungs1 and there it meets the oxygen of the atmospheric air1 and becomes oxidised1 and rendered appropriable by the system4 ,it is important to bear in mind this important fact1 that1 no matter how much food we may eat1 if it is not oxidised in this manner in the lungs1 it cannot be appropriated by the system1 and for that reason remains little better than refuse matter--floating at large in the system4 ,that is1 suppose we eat two pounds of food during the day1 and breathe only enough 7correspondingly7 to oxidise one pound1 only one pound will be utilised by the system1 which will derive no benefit whatever from the other pound--no matter how good and nutritious the food may be6 ,in fact1 it will harm it1 by floating about1 as mal-assimilated food material4 ,that is why deep breathing1 and breathing fresh air is so essential4 ,without this supply of air1 food would never nourish us1 or be of any use whatever to the system4 ,,xv ,,the ,,question ,,of ,,quantity ,i have discussed this question of the quantity of food necessary for the human body so exhaustively in my former book1 8,vitality1 ,fasting and ,nutrition10 that ,i need say but little in this place1 beyond re-emphasising what ,i there said4 ,i may1 however1 add one or two further reflections that have arisen in my mind since the publication of that book1 and which may be of interest to those who think about their food at all4 ,this book is devoted to the quality of the various foods1 as my last was devoted to the quantity2 and the disproportionate size of the two volumes rightly indicates what ,i conceive to be the relative value or place of the two--viz4 errors in quality and errors in quantity4 ,i believe that1 although errors in quality are tremendously important1 errors in quantity are vastly more so1 and that1 as ,dr ,graham so well said1 many years ago3 8,it is as a general rule strictly true that a correct quantity of a less wholesome aliment is better for man than an excessively small or an excessively large quantity of a more wholesome aliment40 ,so far as health and longevity are concerned1 therefore1 it is incomparably better for man to subsist on a correct quantity of vegetable and animal food1 properly prepared1 than habitually to indulge in an excessive quantity of pure vegetable food of the best kind1 and prepared in the best manner2 and the difference is still greater if the vegetable food be badly prepared4 ,and it is solely from the want of a proper regard for this important truth1 that many have been unsuccessful in their attempts to live exclusively upon a vegetarian diet4 ,i have previously pointed out the harm that may result to the body from an excess of food--showing how food in excess chokes and blocks the system throughout--impeding its proper functions1 and rendering the perfect manifestation of life impossible4 ,during the healthy growth of the body1 the great process of upbuilding and the functions of nutrition are necessarily somewhat in excess of the processes of destruction2 but even here a great excess of food is invariably eaten2 and1 while the growing child may be adding 7say7 half-an-ounce a day to its weight1 it is urged and even forced to eat a pound of food a day1 and even more6 ,and the natural result is that the child becomes sick1 and has colds and fever and other troubles1 and no one can account for it6 ,the same false notions are carried into adult life4 ,nearly everyone eats far too much--,i mean by this very much too much4 ,i believe that most persons could reduce their three daily meals to one1 and curtail the amount eaten at that one meal1 and still be ingesting too much food for the bodily needs4 ,this will at all events show us how enormously we do overeat1 and the only reason that we do not get ill immediately is1 that the body is constantly getting rid of the excess of food material and poisons that are formed1 as the result of this constant over-ingestion of food4 ,it is generally believed that1 as long as an individual is in health1 or apparently so1 he is not injured by habitually eating more than is really necessary for the healthy nourishment of his body1 but this opinion is utterly and dangerously false4 ,it is1 indeed1 one of the most mischievous errors entertained by the human mind4 ,for there is nothing in nature more true1 more certain1 than these propositions3 that all vital action is necessarily attended with some expenditure of vital power1 and draws something from the ultimate fund of life2 and therefore all excessive vital action1 all intensity of vital action1 increases the expenditure of vital power1 and necessarily abbreviates the duration of human life2 and consequently1 however long the vital economy of any human body may be able to preserve the general balance of action1 between the composing and decomposing elements1 and maintain a general health of the system under excessive alimentation1 yet nothing is more certain than that1 just in proportion as the alimentation has exceeded the real healthy wants of the vital economy1 and thus caused an unnecessary expenditure of vital power1 life has been abbreviated--even though the individual die from what is called old age1 without a single violent symptom of disease4 ,the error of opinion on this subject is common and mischievous2 and the truth should be presented in its strongest light4 ,but we have as yet only presented the subject and contemplated it in its most favourable aspect4 ,the case ,i have presented is a very extraordinary one4 ,as a matter of fact1 very few indeed who have constantly over-nourished their bodies do die from old age1 but as a rule they die from painful and exhausting diseases long before that period is reached4 ,millions of human beings perish by disease1 in all periods of life1 from excessive alimentation or overeating4 ,generally1 they are cut off by disease long before they have lived out their lives1 and often prematurely4 ,and the chief cause of all such death is1 ,i must insist1 overeating4 ,this can readily be proved2 and ,i have endeavoured to show why it should be the case in my previous work4 ,overeating is the chief cause of all diseases2 and disease shortens and destroys life4 ,of that there can be no question4 ,but even if no adventitious cause comes in to induce sudden and violent death1 either local or general1 the continued overworking of the system will almost inevitably exhaust1 debilitate and relax some particular organ1 and so destroy the balance of action in the vital economy1 and thus gradually lead to chronic disease4 ,adipose tissue is deposited in various parts of the body--causing ruptures of the heart and the blood-vessels1 and hence premature death4 ,it is therefore true1 beyond all question1 that in all countries where human aliment is abundant and easily procured1 gluttony or excessive alimentation is decidedly the greatest source of disease and suffering and premature death known to man4 8,excess in drinking10 said ,hippocrates1 more than two thousand years ago1 8is almost as bad as excess in eating60 ,and the statement has remained true from that day to the present4 ,how much food should be eaten1 then1 in order to remain in the best of health1 and to preserve that 8just balance we term health08 ,i have no hesitation whatever in laying down one general rule1 which it is always safe to follow4 ,every individual should restrict himself to the smallest quantity that he finds1 from careful investigation and experiment1 will meet the wants of his system--knowing that whatever is more than this is harmful4 ,physiologists have got into a vicious circle when discussing the question of the amount of food that the system really requires4 ,they have measured the income and the outgo of the food values and co-efficients1 and have calculated the supposedly necessary quantities of food that the body needs from these figures--a practice open to many objections1 and proved erroneous1 in certain directions already--as e4g41 by the ,chittenden experiments on low proteid intake4 ,it never seems to have struck these men that the more food that is ingested into the system1 the more must necessarily be eliminated--for otherwise the body would choke up and die4 ,the fact that more ,n4 is excreted because more is ingested does not prove that the body has utilised all this ,n41 because it needs it1 but shows merely that it was enabled to convert it1 by the expenditure of a great amount of nervous energy1 in the processes of digestion4 ,the experiment of mankind should be1 not to see how much food they can eat and live1 but how little they can eat1 and yet live3 for the minimum quantity of food is doubtless the best for the system1 and that indicated by nature4 ,but many physiologists do not see the matter in this light4 ,for them the amount of waste determines everything6#dg #dg 8,the ,diet ,cure10 p4 #ai4 8,but10 as ,dr ,nichols pointed out1 8what determines the amount of waste8 ,a man must get rid of all he eats and drinks1 or he must retain it in his system4 ,if he keep at the same average weight1 the daily waste will depend upon the daily consumption4 ,he who eats and drinks two pounds will lose two pounds2 he who eats and drinks six or eight pounds must get rid of that quantity4 ,how1 then1 are we to get at the normal waste1 and therefore at the requisite quantity of food80 ,dr ,nichols says further3 8,it is my experience--and ,i believe of many others who work as ,i do--that the less ,i eat the better ,i feel4 ,i do not vary much in weight through months and years from #afj pounds4 ,in solid1 dry weight1 my food1 day by day1 would not exceed ten or twelve ounces1 and often1 for days together1 it would not exceed six ounces4 ,i am satisfied by my experience and what ,i have seen of the effects of diet upon others1 that most persons can be perfectly well nourished in full health and activity on from four to eight ounces of food1 excluding liquids1 and that the amount of water may safely be left to the demands of thirst40 ,this is even a more conservative estimate than mine and ,dr ,rabagliati's--since we both agree that twelve ounces is the amount that is needed by the average man1 for an average day's work4 ,but then our calculated allowance was not strictly 8dry0 diet2 and the difference may not be so great after all1 when this is allowed for4 ,the quantity of food eaten has so little relation to strength and weight that we see men eating ravenously and at the same time wasting to skeletons1 and growing weaker and weaker2 and we have strong men living on a spare and simple diet and increasing in weight4 ,indeed1 we see many patients increase in health and strength during a fast of many days1 when no food at all is eaten6 ,the truth is1 that the amount of food said to be eaten by navvies and other strong men is not the cause of their strength1 but it is their strength which enables them to digest and dispose of such quantities of food4 ,weak men would break down under the strain4 ,and indeed both weak and strong men do1 when the resistance of the body is lowered by disease4 ,to economise life1 which is the great secret of health1 we must find just the quantity of food we require--that which will supply 7indirectly7 the force we need1 and will not uselessly take from what we have4 ,of course1 we must keep within the limits of our digestive power2 but we must do better than that4 ,a man may be able to digest and dispose of three times as much food as he really requires4 ,one ounce more than he requires is a waste of force1 a waste of life4 ,we waste life in eating more food than we need1 in digesting it1 and then in getting rid of it4 ,here is a triple waste4 8,we have other work to do in this world than eating unnecessary food1 and spending our strength for nought40 ,in an excellent little book entitled 8,the ,stomach and its ,difficulties10 by ,sir ,james ,eyre1 ,m4,d41 there is to be found some very good advice on this question of diet1 and particularly the quantity of food that man requires4 ,speaking of this1 ,sir ,james says3 8,john ,hunter1 it is recorded1 fed an eagle entirely on vegetable1 and a sheep on animal food2 and yet life and apparent health were sustained4 ,rabbits1 if kept fasting a long time1 will eat meat greedily4 ,the teeth1 however1 were no doubt intended by our ,creator to be our main guide on this point4444 ,eating in excess is the vice of the present day1 and so well managed is it that even religious persons will not see its sinfulness--sinful1 as absorbing and wasting so much more life and food than the body requires1 and which so many absolutely need4 ,is drunkenness a sin and gluttony not8444 ,gout1 rheumatism and various other disorders are often produced by the injudicious supplies given to the stomach1 both in quantity and quality4444 ,we too often charge cold and wet with being the cause of attacks of disease1 but these attacks would not have occurred unless the blood had been infected with particles of depraved matter resulting from over-indulgence1 or other irregularity of the organs of digestion--first and foremost1 from our injudicious supplies to the stomach4444 ,perhaps we might lay it down as a rule that the majority of men eat twice as much as is really required for the support of health and strength4444 ,no doubt as life advances we really require less food4444 ,according to our mental and bodily employment1 so should we eat4444 ,nature herself often gives notice of over-indulgence1 by destroying appetite4 ,children take the warning and refuse food altogether2 but it is so common a notion that we cannot go on without regular meals1 that many adults aggravate stomach and liver derangements by persisting in taking food of some sort1 but which affords no nourishment at all1 because it cannot be digested1 and thus acts as any other extraneous substance1 by increasing the already deranged powers of the organ4 ,we may rest assured that mischief rarely happens in disease from want of food1 although much mischief is often caused by the ignorant in pressing it1 against the warnings of nature in depriving us of any desire for it4 ,in the incipient stage of many diseases1 abstinence at first1 and then a very strict attention to judicious nourishment1 will alone cure them40 ,after such a simple and clear statement of facts1 it seems to me little remains to be said4 ,i cannot emphasise too strongly the importance of limiting the amount of the food supply2 and particularly is this warning applicable to vegetarians who are apt to overeat1 under the erroneous impression that they must eat more1 in order to offset the greater nutritive value of the meat 7supposedly76 ,the fact of the matter is that they should eat less2 and the more nourishing and concentrated the food is1 the less of it should they eat4 ,most of the vegetarian dishes are highly concentrated1 and exceedingly rich in nutritive values4 ,for that reason they should be eaten sparingly4 ,nuts are especially rich1 and contain a large amount of proteid in a small compass4 ,in his pamphlet 8,nuts and their ,uses as ,food0 7,yearbook1 ,u4,s4 ,dept1 of ,agr471 ,professor ,jaffa says of such foods3 8,the digestibility of protein in #bh experiments with mixed diets1 to which were added fruits and nuts1 averaged #ij per cent4 see pp4 #hf-hh4444 ,the digestibility of the carbohydrates in nuts1 so far as the available data show1 is about equal to that of the same ingredients in other foods4444 ,it would appear that1 while it is not possible to state the exact digestion co-efficients for all nuts1 enough has been done to indicate their high nutritive value and digestibility4444 ,the distress sometimes experienced when nuts are eaten is undoubtedly often due to improper mastication or to over-indulgence4 ,the investigations made at the ,california station indicate clearly that considerable quantities of nuts properly eaten do not cause distress4444 ,a fruit and nut diet may be arranged to furnish sufficient protein1 mainly from nuts1 to satisfy the requirements of the body4444 ,when considering nuts1 it is readily observed that #aj cents will buy about the same amount of nut protein as of animal protein1 except in the case of cheese and skim milk 7which furnishes less74 ,if spent for peanuts1 it will purchase more than twice the protein and six times the energy that could be bought for the same expenditure for porterhouse steak4444 ,it is of more than passing interest to note that #aj cents' worth of peanuts will contain about #d ounces of protein and #bgfg calories of energy1 which is more protein and energy than is furnished by many rations regarded as adequate for a day4444 ,as a whole1 nuts may be classed among the staple foods1 and not simply as food accessories40 ,i desire only to show in this place that nuts are a very concentrated article of diet1 and should be eaten sparingly4 ,the idea that more food should be eaten1 when going on to a vegetarian diet1 is grossly erroneous1 and is the reason why many vegetarians fail4 ,less1 not more1 food1 should be eaten2 and as soon as the stomach has shrunk to its right proportions1 and the customary reaction from the stimulation of the meat has worn off1 a general feeling of invigoration and well-being will be experienced--and retained1 if the diet be properly managed thenceforth4 ,too great care cannot be taken not to overeat2 everyone would be better for a few days' fast--particularly if they have been in the habit of eating meat6 ,,xvi ,,general ,,conclusions ,i think ,i have shown1 in the preceding pages1 that fruits and nuts are man's best1 natural1 and original food--the food best suited to his organism--capable of sustaining it in the highest state of health4 ,if ,i have merely induced a number of persons to experiment upon themselves ,i shall at all events feel that this book has performed its mission1 as there can be no question that wherever the fruitarian diet is tried1 it is adopted and finds its adherents4 ,i have frequently known persons go back to a mixed diet1 after having tried vegetarianism for a time1 but ,i have never known of one1 who after once having tried the fruitarian diet1 gave it up permanently4 ,of course everyone may relapse once in a while2 and go on to another diet for a few days1 but invariably the fruitarian diet is again resumed at the end of that time1 with added appreciation of its worth4 ,the fruitarian diet is as far superior to the ordinary vegetarian diet as that diet is superior to the 8mixed diet0--including meat4 ,there is no comparison between the two4 ,far more energy is experienced1 while living upon fruits and nuts2 the necessity for so much sleep is done away with--persons living upon this diet manage very nicely on about six hours of sleep1 generally speaking2 a feeling of cleanness and lightness is experienced throughout the body2 and in many other ways the effects of the diet are noticeable4 ,the fact that man is intended by ,nature to live upon such a diet is very clearly indicated by his structure2 and it is safe to say that the nearer we live to ,nature1 the healthier and the happier we are4 ,i shall conclude with a few practical health hints1 in relation to diet1 which ,i have omitted to mention in the preceding pages4 ,let us consider first of all mastication4 ,the importance of thorough mastication is now becoming generally recognised4 ,the experiments and researches of ,horace ,fletcher1 ,professor ,chittenden1 etc41 have done much towards calling the attention of the public to the importance of this subject1 and its great advantages--not only in ensuring health1 but in rendering the life longer and happier--are now generally recognised4 ,this subject has been so ably handled by the two authors whose books ,i have mentioned1 however1 that it would be unnecessary for me to go into this question in greater detail here4 ,to anyone who has not made a study of this subject1 ,i can but recommend ,fletcher's 8,new ,glutton or ,epicure0 and 8,the ,a4,b-,z4 of our ,nutrition02 also ,professor ,chittenden's 8,physiological ,economy in ,nutrition10 and 8,the ,nutrition of ,man40 ,now for a few practical hints4 ,never eat when mentally excited or very tired4 ,it is best to lie down a few minutes before each meal1 if possible1 and take a short rest after it4 ,never take exercise soon after a meal1 or take a bath1 or a swim4 ,all these have a tendency to draw the blood away from the stomach--to the surface1 or the parts exercised4 ,this is to be avoided1 if possible4 ,it is best to make the meals somewhat regular1 but never eat if you are not hungry--go without any solid food until the next meal4 ,drink water plentifully1 meanwhile4 ,in this way1 an appetite will be gained1 and sickness prevented4 ,take a few deep-breathing exercises each day4 ,in this way the requisite oxygen is supplied1 and the food ingested is utilised1 instead of remaining more or less mal-assimilated and unused by the system4 ,do not take very hot or very cold foods or drinks4 ,the best temperature is that of the surrounding atmosphere1 in a comfortably warm room4 ,great care should be taken of the teeth1 as1 when these are once gone1 no false teeth can ever take their place1 and the standard of health is almost invariably lowered1 on account of the fact that insufficient mastication is practised4 ,finally--and this is a factor of great importance--the mental condition should be one free from worry or care4 ,i have been contending very strongly throughout this book for the superiority of certain foods over others2 and the value of a hygienic diet2 and ,i still think that this question is one of the most important before the world to-day--alike for the individual and the race4 ,nevertheless1 ,i am persuaded that much1 if not all1 of the value of a reformed diet may be offset by constant fretting and worrying about the food eaten4 ,i believe that it would be better to eat a moderate amount of any food upon the market and think nothing about it1 than to eat the best of foods--the most wholesome and the most nutritious--and keep worrying about them all the time4 ,the hygienist should supply his body with good food1 and then forget it4 ,he should not think or worry about his food or himself in the least4 ,some individuals spend almost the whole of their lives in thinking about their food2 and the consequence is that they constantly have dyspepsia1 and get no benefit from any of it4 ,one can dwell upon this food question far too much--to the point of becoming morbid about it4 ,i went through that transition stage myself--one which ,i am glad to say ,i have experienced1 because it enables me to appreciate the mental condition of others in a like state4 ,i am also glad ,i have passed through that stage1 and have emerged into what ,i consider a more sane and normal view of these matters4 ,at one time in my life1 the foods ,i ate formed a large part of my mental occupation and interest3 ,i thought between meals what ,i should have for the next4 ,i balanced up my every article of diet1 and even went so far as to discriminate between the various kinds of nuts1 because of the different percentages of proteid they contained6 ,in those days ,i should as soon have thought of killing my dearest friend as eating a piece of meat6--so monstrous did the idea seem to me4 ,i sided with all those individuals who stated with glee that 8they had not touched a piece of meat for twenty-two years0--and so on4 ,when ,i went out to dinner1 ,i informed my hostess that ,i was a vegetarian1 and asked to be excused from being helped to meat4 ,but now ,i have emerged from that state of narrowness4 ,now1 while ,i live upon the fruitarian diet1 and that pretty strictly1 when alone1 ,i do not think ,i am being poisoned if ,i taste a piece of meat1 when dining out1 knowing that my system can well take care of the poisons generated1 so long as ,i live all the rest of the time upon a normal diet2 and ,i do not at all worry about my food1 but eat a little of most of the things that are upon the table1 and make up for it by slightly added care in my diet during the next day or two4 ,thus1 though ,i consider the diet question one of the most important--if not the most important--before the civilised world to-day1 ,i must warn all diet reformers against this tendency to get into a rut1 on account of their food habits1 and would advise them to be careful to preserve a sane balance of mind on these questions1 and a just proportion in their viewpoint4 ,most diet reformers are too deadly in earnest4 ,they should cultivate a sense of humour6 ,,appendix ,it is with pleasure that ,i present a photograph of my friend ,max ,unger 78,lionel ,strongfort071 doubtless the strongest man in the world to-day1 and one of the most beautifully and perfectly proportioned4 ,he is a strict vegetarian--at times a fruitarian--and a strong advocate of this diet4 ,his statue in marble is in the ,national ,art ,gallery at ,berlin4 ,it was made at the request of the ,german ,government1 by ,prof4 ,louis ,tuaillon1 of ,rome4 ,the famous artist1 ,max ,klinger1 also considers him the ideal of symmetrical athletic beauty1 and found in him the inspiration of several of his masterpieces4 ,mr ,unger has doubtless performed feats of strength never equalled in the history of the world4 ,with one hand he has lifted a bar-bell above his head weighing #cab pounds4 ,even the far-famed ,eugene ,sandow never lifted more than #bej pounds in this way4 ,he is the only man who has ever torn five packs of playing cards in halves1 at one time--a thickness of #bfj cards4 ,he has lifted a weight 7using his entire body7 of more than #hjjj pounds--a sixty horse-power automobile1 containing several men1 together with a heavy bridge1 over which the machine passed4 ,in view of this1 how absurd the contention that strong men 8must eat meat02 that 8they are strong because of the meat they eat10 etc46 ,and how doubly absurd the contention that the average man1 who takes but little exercise1 cannot perform his daily duties without the use of this article of diet6 ,,index ,a ,abdominal ,development1 abnormal1 #adb ,abel1 ,miss ,mary1 #bei sthetic aspects of diet1 #afj-afb ,agricultural argument1 #afb-afc1 #ccb-ccc ,air1 value of1 #bfc-bfd ,alcohol and diet1 #abc-abd1 #bfa ,alimentary canal1 #cd-ce ,anatomical changes1 and diet1 #ce ,animals1 excess of1 #aei-afj ,anthropoid apes1 teeth of1 #bi-ca ,apollonius of ,tyana1 #acg ,apples1 food value of1 #bjg ,apricots1 food value of1 #bjh ,arabia1 food of1 #add ,arnold1 ,prof4 ,l4 ,b41 #agj ,artichokes1 food value of1 #agi ,ash1 mineral1 defined1 #fb ,ash1 percentage of1 #gi-hc1 #hd-he1 #hf ,asparagus1 food value of1 #agh ,athletics1 and diet1 #aec-aee ,atwater1 ,prof4 ,a4 ,w41 #ei-fc ,b ,baelz1 ,prof41 #aci ,bananas1 food value of1 #bjg-bjh ,banting cure1 #aah ,beans1 food value of1 #agf ,beaumont1 ,dr1 #aig ,beef-tea1 #ajj-ajb1 #aji ,beetroots1 food value of1 #agi ,benjafield1 ,dr ,h41 #bcj ,best food1 question of1 #if ,biblical instructions on diet1 #aei ,bilberries1 food value of1 #baj ,blood-poisoning1 #aaa ,blood1 similarity of1 #de ,bodily position1 question of1 #dd ,bodily symmetry1 and diet1 #aag-aah ,bones1 question of1 #de ,bouchard1 ,dr1 #ajc1 #ajd ,bowels1 differing action of1 #dh-di ,bread1 food value of1 #ahe-ahf ,breathing1 value of1 #bfc-bfd ,bright's disease1 #aaa ,broccoli1 food value of1 #agh ,brush1 ,dr ,e4 ,f41 #aji-aaj1 #afi-agj1 #bec ,brussels sprouts1 food value of1 #agh ,bryant1 ,a4 ,p41 #ei-fc ,bush1 ,dr1 #aag ,butcher1 degradation of1 #afb ,butter1 value of1 #aga-agc ,buttner1 ,dr ,j4 ,l41 #bjf ,c ,cabbage1 food value of1 #agh ,cancer1 question of1 #aab-aac ,cannibalism1 question of1 #afd ,capers1 food value of1 #agi ,carbohydrates1 defined1 #fb ---- percentage of1 #gg-gi ,carqu1 ,otto1 #hj1 #ha1 #afh-afi ,carnivora1 teeth of1 #bd-be ,carrots1 food value of1 #agi ,cauliflower1 food value of1 #agh ,chalmers1 #acf ,cheese1 food value of1 #agd1 #age ,cherries1 food value of1 #bjh ,cheyne1 ,dr1 #acg ,chittenden1 ,prof4 ,r4 ,h41 #aa1 #eg-eh1 #hg-hh1 #hi1 #ib1 #ic1 #id1 #acg1 #bge ,christian1 ,eugene1 #bdb-bdc ,chyle1 characteristics of1 #hi-ij ,cinnamon1 food value of1 #aif-aig ,citrons1 food value of1 #baj ,climate and diet1 #adi-aea ,cocoa1 food value of1 #bfa ,coffee1 food value of1 #bfj-bfa ,cold and diet1 #aad-aae ,colon1 question of the1 #dd ,complexion1 and diet1 #bbh-bbi ,complexity of food1 #i1 #bdi ,constituents of food1 #bdi-bej ,cooking1 animal1 #bbj-bba ,cooking vegetables1 #agh ,copeland1 ,dr1 #aag ,corn1 food value of1 #agi ,cranberries1 food value of1 #baj ,cream1 food value of1 #aga ,cresses1 food value of1 #agi ,cucumber1 food value of1 #agi ,currants1 food value of1 #baj ,custom1 force of1 #afd-aff ,d ,dandelions1 food value of1 #agi ,dates1 food value of1 #baj ,damsons1 food value of1 #bjh ,daniel1 ,florence1 #bcj ,definitions of foods1 #ei-fc ,densmore1 ,dr ,emmet1 #ahb ,diet1 and exercise1 #adj ,diet1 how to change1 #bcg-bch ,diogenes1 #acg ,diseased meat1 #abf-ace ,dodds1 ,dr ,susanna1 #agf-agg1 #bdd-bde1 #bed-bee ,drews1 ,george ,j41 #bdc ,drinking at meals1 #bdj ,drinking1 different modes of1 #cd1 #ea ,drink1 and diet1 #abc-abd ,e ,economy1 and diet1 #bbj-bba ,edentata1 teeth of1 #bc ,eggs1 food value of1 #agc-agd ,emancipation of woman1 #bbf-bbg ,empedocles1 #acg ,endives1 food value of1 #agi ,energy1 bodily1 #ah-ai ,epidemics1 and diet1 #aaf-aag ,epilepsy1 and meat-eating1 #aab ,equivalence of food1 #bfh-bfi ,esquimaux1 and diet1 #adc1 #aea ,ethics of diet1 #afj1 #afb ,evans1 ,dr ,de ,lacy1 #ia-ib ,evolution1 and mentality1 #aj-aa ,excreta1 animal1 #ajf-ajg ,excretions1 question of1 #ej-ef ,exercise1 and diet1 #adj ,extremities1 #cc-cd ,eyes1 position of1 #dd ,eyre1 ,sir ,james1 #bgj-bgb ,f ,fairbairn1 ,sir ,william1 #ade ,farrington1 ,dr ,a4 ,m41 #acb-acc ,fats1 defined1 #fa-fb ,fats1 percentages of1 #ge-gg ,figs1 food value of1 #baj ,fish1 food value of1 #bef ,fletcher1 ,horace1 #aje1 #acg1 #bfj1 #bge ,flour1 superfine1 #ahd ,food1 functions of1 #ah-ai ,forward1 ,charles1 #aec-aed ,fowler1 ,h4 ,p41 #abd ,frugivora1 teeth of1 #ca ,fruits1 advantages of1 #bjf1 #baa-bbj1 et seq4 ,fruitarian diet1 #agg-agh1 #bgd ,fuel value1 question of1 #fb-fc ,g ,galen1 #acg ,game1 food value of1 #bee-bef ,garlics1 food value of1 #agh-agi ,gastric juice1 differing1 #dg-dh ,ginger1 food value of1 #aif-aig ,glucose and starch1 #ahb ,goodfellow1 ,dr ,john1 #ahb1 #bbe ,gooseberries1 food value of1 #baj ,gout1 #aaj ,graham1 ,dr ,sylvester1 #hi-ij1 #aae1 #abj1 #ada1 #aig1 #bab1 #bad1 #bfe ,grapes1 food value of1 #bjh ,greece1 food of1 #add-ade ,h ,habits of ,cats and ,dogs1 #bd-be1 #cc1 #ea ,habits and diet1 #bce-bcf ,haeckel1 #de ,haig1 ,dr ,alex41 #aab1 #aai1 #ach-aci1 #agf1 #bjj ,haller1 ,dr1 #acg ,hancock1 ,h4 ,irving1 #ade-adf ,hartmann1 ,dr1 #bi1 #cj ,heart beat and diet1 #abj ,heat1 bodily1 #aad-aae ,herbivora1 teeth of1 #ba1 #bb ,heroditus1 #acg1 #ahe ,hesiod1 #acg ,hindus1 and diet1 #adf-adh ,hippocrates1 #acg1 #bfh ,honey1 food value of1 #bjc ,hufeland1 ,dr1 #acg ,humanitarian arguments1 #aef-aei ,hutchinson1 ,dr ,woods1 #dd ,huxley1 #cc1 #ci1 #dj1 #da1 #db1 #de ,hygienic cookery1 hints on1 #bej-beb ,i ,india1 food of1 #add ,insectivora1 teeth of1 #bb-bc ,instinct and diet1 #bce ,intestinal putrefaction1 #ajd-ajf ,italy1 food of1 #add ,j ,jackson1 ,dr ,j4 ,c41 #abd1 #bbd ,jaffa1 ,prof4 ,m4 ,e41 #bjd1 #bje1 #bgb-bgc ,japan1 food of1 #ade-adf1 #adh ,jaws1 movement of1 #cb-cc ,jellies1 food value of1 #beg ,k ,kellogg1 ,dr ,j4 ,h41 #cd-ce1 #dc-de1 #dg-dh1 #ajg-ajh ,kidneys1 action of1 #ej ,kingsford1 ,dr ,anna1 #ada ,kuttner1 ,dr1 #ce ,l ,lactic ,acid1 #aje ,lahmann1 ,dr ,h41 #eb-ef1 #ha1 #hb ,lambe1 ,dr1 #aac1 #acg1 #bcj ,latson1 ,dr ,w4 ,r4 ,c41 #abj1 #bdj-bda1 #bdc ,leeks1 food value of1 #agh-agi ,leffingwell1 ,dr ,a41 #abi ,lemons1 food value of1 #bji-baj ,lentils1 food value of1 #agf ,leppel1 ,miss1 #hf ,lettuce1 food value of1 #agi ,limes1 food value of1 #baj ,liver1 #cg-ch1 #di-ej ,loeb1 ,prof4 ,j41 #bai ,longevity and diet1 #aai-abj ,longworthy1 ,prof4 ,c4 ,f41 #bje ,m ,magendie's ,dogs1 #ahd-ahf ,mammary glands1 #dc ,man1 teeth of1 #be-bh1 #ca-cb ,mann1 ,karl1 #ach ,mastication1 value of1 #bge ,meat1 as an article of diet1 #beb-bef ,melons1 food value of1 #baj ,mental conditions1 #bgf-bgg ,mental life and diet1 #aai1 #aba-abc ,mentality and evolution1 #aj-aa ,metchnikoff1 #de1 #ajd1 #aje1 #bcc-bcd ,miles1 ,eustace1 #aci-adj ,milk1 food value of1 #afg-aga ,mineral matter1 defined1 #fb ,missionaries1 and diet1 #bbi ,morals and diet1 #aba-abc ,mulberries1 food value of1 #baj ,mushrooms1 food value of1 #agi ,mustard1 food value of1 #aih-aii ,n ,natural ,foods1 #bjb-bjc ,nervousness and diet1 #bca-bcb ,newton1 ,mr1 #acg ,nichols1 ,dr1 #bfi ,nicholson1 ,prof41 #bi ,nightingale1 ,miss ,f41 #beg ,nitrogen1 source of1 #ia-ib ,nutmeg1 food value of1 #aif-aig ,nuts1 food value of1 #baj-baa1 #bgb-bgc ,o ,oils1 #bjj-bja ,olive oil1 #bjj-bja ,omnivora1 teeth of1 #bc-bd ,onions1 food value of1 #agh-agi ,oranges1 food value of1 #bji ,overeating1 #aa-ab1 #bdc-bdd1 #bff-bgc ,ovid1 #acg ,p ,page1 ,dr ,c4 ,e41 #bbb ,paget1 ,dr1 #aab ,pauchet1 ,dr ,victor1 #bjf ,parsnips1 food value of1 #agi ,peaches1 food value of1 #bjh ,peas1 food value of1 #agf1 #bjh ,pepper1 food value of1 #aif ,pereira1 ,dr1 #agb ,phillips1 ,dr ,richard1 #acg ,pickles1 food value of1 #aig-aih ,pies1 #beg-beh ,pigmies1 #adb-adc ,pineapple1 food value of1 #bji ,placenta1 differing forms of1 #ch-db ,plato1 #acg ,plautus1 #acg ,pliny1 #acg ,plums1 food value of1 #bjh ,plutarch1 #acg ,poisons1 in animal flesh1 #ig-ajd ---- in bad combinations1 #bdg-bdh ,pork as food1 #bec-bee ,porphyry1 #acg ,potatoes1 food value of1 #agh ,practical hints1 #bge ,proclus1 #acg ,priority of the herbivora1 #ee ,proteid1 excess of1 #ic-id ---- importance of1 #eh1 #fj-fa ---- percentages of1 #ga-ge ---- relative digestibility of1 #hf-hh ,proteid1 source of1 #id-ie ,puddings1 #beg-beh ,pythagoras1 #acf-acg ,q ,quantity v4 ,quality of ,food1 #bfe ,quantity1 question of1 #aba ,quatrefages1 ,prof4 ,a4 de1 #adb ,quinces1 food value of1 #bjh ,quintus ,sextus1 #acg ,r ,rabagliati1 ,dr ,a41 #ai1 #bfi ,radishes1 food value of1 #agi ,raisins1 food value of1 #baj ,rapidity of digestion1 #hh-hi ,raspberries1 food value of1 #bji ,read1 ,c4 ,s41 #ij-ia ,red blood superstition1 #afc-afd ,rheumatism and diet2 #aaj-aaa ,rhubarb1 food value of1 #baj ,ritson1 ,dr1 #acg ,rodentia1 teeth of1 #bc ,rowbatham1 ,dr ,s41 #ahd-ahe ,rush1 ,dr ,b41 #aag ,russell1 ,hon4 ,rollo1 #aab-aac1 #ada1 #add ,russia1 food of1 #ade ,s ,sadler1 ,dr ,w4 ,s41 #bda-bdb ,sager1 ,dr ,d4 ,s41 #if ,saliva1 #df-dg ,salivary glands1 #de ,salt1 ,henry1 #aba1 #adi-aea1 #bcf ,salt1 arguments against1 #ahg-aif ,schlickeysen1 ,prof41 #ch-dj1 #dg1 #agb-agc1 #bae-bai ,secretions1 differing1 #df-ej ,senses and diet1 #aah-aai ,shaw1 ,bernard1 #afj ,shelley1 #aag1 #acg ,sinclair1 ,upton1 #abg-abh ,skin and diet1 #dd ,slaughter-houses1 #acc-ace ,smith1 ,dr ,john1 #cg-ch1 #ada ,socrates1 #acg ,soups1 food value of1 #beg ,spices1 food value of1 #aif-aig ,spinach1 food value of1 #agh ,starch1 digestibility of1 #ahb ,strawberries1 food value of1 #bji ,stimulants1 #aih-aii1 #ajj-ajc1 #aad ,stomach1 #cf-cg ,sugar1 food value of1 #beh-bfj ,sweating1 significance of1 #ee ,switzerland1 food of1 #ade ,t ,tables of ,food ,values1 #fd-ga ---- of ,mineral ,matter1 #hd-he ,tail1 question of1 #dd ,tapeworm1 #aji ,tea1 value of1 #bfj-bfa ,teeth1 and acids1 #bca ---- argument drawn from1 #ba-bc1 #db-dc ,teeth1 causes of decay of1 #aaj ,temperature1 bodily1 #ib ,tibbles1 ,dr ,w41 #ajh1 #agi1 #ahj1 #ahc1 #aih1 #aii1 #bje-bjf ,toast1 food value of1 #ahc ,tomatoes1 food value of1 #baj ,tongue1 question of1 #dd ,trall1 ,dr ,r4 ,t41 #bf-bh1 #cf-cg1 #ajb-ajc1 #abe-abf1 #adh1 #aeb1 #beh ,trichina1 #aji ,trichinosis1 #aji ,tuberculosis1 #aji ,turnips1 food value of1 #agi ,typhoid1 #aaj ,u ,uncooked ,food1 #af-ag ,unification of diet1 #bbb-bbf ,uric acid1 #eb-ef ,urine1 differing1 #eb-ef ---- poisonous nature of1 #ajc-ajd ,v ,vinegar1 food value of1 #aii-bjj ,virchow1 #ce ,w ,walking ,match1 #ach1 #aed-aee ,wallace1 ,dr ,mackenzie1 #ade ,warner1 ,dr1 #aab ,water1 value of1 #bfa-bfc ,weight1 loss of1 #bjd ,wheat1 food value of1 #aha ,whortleberries1 food value of1 #baj ,wiley1 ,dr ,h4 ,w41 #hb ,williams1 ,mattieu1 #bbj ,woman1 emancipation of1 #bbf-bbg ,woodruff1 ,judge1 #abb ,work and diet1 #aeb ,z ,zeno1 #acg ,practical ,books on ,diet and ,health ,,conversations ,,with ,,women4 ,by ,a4 ,,rabagliati1 ,m4,d4 ,though primarily addressed to women1 expounds a complete and fascinating philosophy of health4 #es4 net4 ,,the ,,natural ,,food ,,of ,,man4 ,by ,,hereward ,,carrington4 ,a solution of food problems which for fullness1 lucidity and power has never been surpassed4 #gs4 #f;d4 net4 ,,the ,,schroth-,,ebbard ,,treatment4 ,by ,r4 ,j4 ,,ebbard4 ,explains the dietetic and other natural means of eradicating uric acid and other poisons from the system4 #bs4 #f;d4 net4 ,,indigestion3 ,its ,cause and ,cure4 ,by ,h4 ,,valentine ,,knaggs1 ,l4,r4,c4,p41 c4 ,opens up a new era in rational therapeutics4 #as4 net4 ,,the ,,healthy ,,life ,,beverage ,,book4 ,by ,h4 ,,valentine ,,knaggs1 ,l4,r4,c4,p41 c4 ,a complete compendium of nutritive1 refreshing1 curative and tonic liquids4 #as4 net4 ,,the ,,microbe ,,as ,,friend ,,and ,,foe4 ,by ,h4 ,,valentine ,,knaggs1 ,l4,r4,c4,p41 c4 ,puts the subject in an entirely new light4 #as4 net4 ,,the ,,cause ,,and ,,cure ,,of ,,consumption4 ,by ,h4 ,,valentine ,,knaggs1 ,l4,r4,c4,p41 c4 ,unorthodox1 but rooted in fact4 #as4 net4 ,,help ,,for ,,chronic ,,sufferers4 ,by ,h4 ,,valentine ,,knaggs1 ,l4,r4,c4,p41 c4 ,shows the effectiveness of intelligent treatment on 8nature-cure0 lines4 #as4 #f;d4 net4 ,,corpus ,,meum3 ,this is my ,body4 ,by ,j4 ,m',,beth ,,bain4 #as4 net4 ,,no ,,animal ,,food4 ,by ,r4 ,h4 ,,wheldon4 ,deals with every aspect of the case for vegetarianism4 #ajj ,recipes requiring neither meat1 fish1 nor dairy produce4 #as4 net4 ,cloth1 #bs4 net4 ,,consumption3 ,an ,appeal to ,common ,sense4 ,by ,j4 ,p4 ,,sandlands1 ,m4,a4 ,a searching exposure of generally accepted theories regarding 8the white plague40 #as4 net4 ,,health3 ,a ,royal ,road to it4 ,by ,j4 ,p4 ,,sandlands1 ,m4,a4 #f;d4 net4 ,,onions ,,and ,,cress4 ,by ,h4 ,,valentine ,,knaggs1 ,l4,r4,c4,p41 c4 ,invaluable information concerning these wonderful natural blood-purifiers4 #f;d4 net4 ,c4 ,w4 ,,daniel1 ,,ltd41 #c ,,amen ,,corner1 ,,london1 ,e4,c4 ,,the ,,healthy ,,life ,,booklets4 ,a ,series of helpful treatises on ,diet1 ,hygiene1 and ,rational and ,healthy ,living4 #f;d4 net2 ,cloth #as4 net2 postage #a;d4 #a4 ,the ,league ,against ,health4 ,a searching criticism of orthodox methods of treatment4 ,by ,,arnold ,,eiloart1 ,ph4,d41 ,b4,sc4 #b4 ,food ,remedies4 ,facts about ,foods1 and their ,medicinal ,uses4 ,by ,,florence ,,daniel4 #c4 ,instead of ,drugs4 ,the ,why and ,how of ,mental ,healing4 ,by ,,arnold ,,eiloart1 ,ph4,d41 ,b4,sc4 #d4 ,the ,healthy ,life ,cook ,book4 ,an admirably practical guide to ,vegetarian or ,reformed ,food ,cookery4 ,by ,,florence ,,daniel4 #e4 ,nature versus ,medicine4 ,a ,constructive ,philosophy of ,health4 ,by ,,arnold ,,eiloart1 ,ph4,d41 ,b4,sc4 #f4 ,distilled ,water4 ,should be read by all sufferers from ,gout1 ,rheumatism1 ,cancer1 etc4 ,by ,,florence ,,daniel4 ,further numbers of this excellent series are in preparation4 ,,first ,,aids ,,to ,,health4 ,a new ,series of well-written popular booklets1 designed to help busy people to an understanding of the laws of health4 #a;d4 each postage #a_/b;d4 ,eleven post free #as4 #a4 ,a ,common ,stomach ,trouble4 ,by ,h4 ,,valentine ,,knaggs1 ,l4,r4,c4,p41 etc4 #b4 ,the ,cure of ,chronic ,catarrh4 ,by ,,florence ,,daniel4 #c4 ,the ,ideal ,diet4 7,with ,specimen ,meals47 ,by ,,edgar ,j4 ,,saxon4 #d4 ,fruit as ,food and ,medicine4 ,by ,,dr ,d',,auvergne ,,wright4 #e4 ,fruit-,oils in ,health and ,sickness4 ,by ,,edgar ,j4 ,,saxon4 #f4 ,salt3 ,a ,cause of ,disease4 ,by ,,florence ,,daniel4 #g4 ,diabetes3 ,its ,causes and ,treatment4 ,by ,h4 ,,valentino ,,knaggs1 ,l4,r4,c4,p41 etc4 #h4 ,why ,food ,reform is ,not ,expensive4 ,by ,,edgar ,j4 ,,saxon4 #i4 ,why ,our ,teeth ,decay4 ,by ,h4 ,,valentine ,,knaggs1 ,l4,r4,c4,p41 etc4 #aj4 ,morbid ,growths3 ,their ,causes and ,treatment4 ,by ,,florence ,,daniel4 #aa4 ,cow-less ,butter and ,milk4 ,by ,,edgar ,j4 ,,saxon4 ,others in preparation4 ,,health4 ,by ,j4 ,h4 ,,oliver4 ,a practical treatise1 giving natural remedies for common complaints4 #c;d4 net4 ,cloth #f;d4 net4 ,a ,,vindication ,,of ,,natural ,,diet4 ,by ,,percy ,,bysshe ,,shelley4 ,a stirring appeal for food reform1 as well as a rare literary gem4 #c;d4 net4 ,cloth #f;d4 net4 ,,spoiled ,,bread4 ,a ,practical pamphlet to help forward the movement to arrest the deterioration of the race4 #a;d4 ,,the ,,healthy ,,life4 ,the ,independent ,health ,magazine1 ,lively1 ,interesting and ,sane4 ,aims at uniting all that makes for healthy living4 ,monthly1 #a;d4 7#as4 #f;d4 per annum post free74 #hj pages4 ,pocket ,size4 ,c4 ,w4 ,,daniel1 ,,ltd41 #c ,,amen ,,corner1 ,,london1 ,e4,c4