of this substance that constantly goes on in
the body.

Theoretically it is of very little importance which of the meats are
selected to supply our nitrogenous food, but it is unfortunately true
that such foods vary much in digestibility, and it will therefore be
necessary to consider them separately.

_Beef._--When tender and cooked to a proper degree, beef is considered
one of our most wholesome of meats. Like other foods of this kind, it
should not be fried, but should be broiled or roasted, and a certain
amount of fat may be eaten along with the lean portions without injury,
and in many persons unquestionably with benefit.

_Mutton._--Of all the coarser meats, mutton is unquestionably the most
digestible, and when cooked in the same way as directed for beef is
eminently wholesome.

_Hog-meats._--On account of the large portion of fat between the
muscle-fibers, hog-meat, particularly when fresh, is not usually regarded
as being digestible. Some persons eat it with impunity, but for the vast
majority it should be taken only in small quantities. It should not be
fried. In the form of ham, hog meat is more wholesome than when fresh,
but even in this condition many dyspeptics find much difficulty in
digesting it. The best method of cooking it is to boil thoroughly. After
being cooked in this way and then broiled, it is most appetizing, and is
much more wholesome than when broiled without being previously cooked. As
bacon, hog-meat enters largely into the dietary of a great portion of the
laborers of this country, and there can be no doubt that on the whole it
answers the purpose of a staple food admirably. It contains even more fat
than nitrogenous substances, and may therefore be looked upon as a
mixture of butter and meat. Dyspeptics cannot eat it with impunity in
many instances, though it agrees far better with them than does ham or
the fresh meat. If it were generally eaten boiled it would provoke less
trouble than when fried. At this point the writer would repeat his
warning concerning the indigestible character of melted grease, of which
the gravy from bacon is a striking example.

When "cured" in a somewhat different way hog-meat as "breakfast-bacon"
is very generally used throughout the civilized world, and is one of its
most wholesome forms. This when broiled is both appetizing and wholesome,
and should form a part of the daily dietary of everyone able to afford
it.

_Poultry and Game._--Among the mo