re delicate and most wholesome forms in
which albumins are taken we find poultry and game well up toward the head
of the list. Meats of this character should be very thoroughly cooked by
being either baked, smothered or broiled.

_Fish._--Fish of almost all kinds are wholesome provided they be fresh
and properly cooked. The culinary artist prepares of them most appetizing
and nutritious dishes, and they are therefore properly to be recommended
as among the best of the albuminous foods.

_Oysters and Clams._--Oysters and clams are usually considered somewhat
apart from the generality of the foods of this character. When fresh they
are wholesome and delicious when eaten raw, and may be cooked in a great
variety of ways. The reader should be especially warned that fried
oysters are not so wholesome as when they are prepared by other methods,
for the reason that they are surrounded by a batter containing quantities
of melted grease.

_Eggs._--Among the most delicate, digestible, and nutritious of all foods
we may place eggs. Though somewhat more digestible when raw, they agree,
as a rule, even with the most fastidious stomach, however cooked, even
when hard-boiled. Eggs lend themselves readily to the formation of many
delicious dishes, such as omelets, souffles, etc.; but unfortunately they
do not contain nutriment in a very concentrated form, and where an adult
is living on them alone it requires from one and a half to two dozen
daily to furnish the necessary amount of food.

_Fats._--Under the term "fats" are included all oily substances, such as
butter, lard, olive and cotton-seed oils, and to a great extent the fat
contained in meats. These substances are closely related to starches and
sugars, and undoubtedly play a more or less similar role when taken into
the body as food. From the standpoint of heat-producing capacity they
more than double, weight for weight, meats and starches, and are,
therefore, instinctively highly prized by dwellers in cold countries
where much heat is necessary. In warmer countries the necessity for
excessive heat-production in the body does not exist.

While oily substances are certainly capable of adding to the
cushion of fat commonly found beneath the skin in normal
individuals, they are not looked upon as being to any extent
tissue-builders, resembling in this particular the starches and
sugars.

When fats are to be eaten, care should be taken that they