connection with each other to be sure of what without
any statistical observation to prove it.--_Oliver Wendell Holmes._

The thoughts and feelings which the food we partake of provokes, are
not remarked in common life, but they, nevertheless, have their
significance. A man who daily sees cows and calves slaughtered, or
who kills them himself, hogs "stuck," hens "plucked," etc., cannot
possibly retain any true feeling for the sufferings of his own
species....Doubtless, the majority of flesh-eaters do not reflect
upon the manner in which this food comes to them, but this
thoughtlessness, far from being a virtue, is the parent of many
vices....How very different are the thoughts and sentiments produced
by the non-flesh diet!--_Gustav Von Struve._

That the popular idea that beef is necessary for strength is not a
correct one, is well illustrated by Xenophon's description of the
outfit of a Spartan soldier, whose dietary consisted of the very
plainest and simplest vegetable fare. The complete accoutrements of
the Spartan soldier, in what we would call heavy marching order,
weighed seventy-five pounds, exclusive of the camp, mining, and
bridge-building tools and the rations of bread and dried fruit which
were issued in weekly installments, and increased the burden of the
infantry soldier to ninety, ninety-five, or even to a full hundred
pounds. This load was often carried at the rate of four miles an
hour for twelve hours _per diem_, day after day, and only when in
the burning deserts of southern Syria did the commander of the
Grecian auxiliaries think prudent to shorten the usual length of the
day's march.

DIET OF TRAINERS.--The following are a few of the restrictions and
rules laid down by experienced trainers:--

Little salt. No course vegetables. No pork or veal. Two meals a day;
breakfast at eight and dinner at two. No fat meat is allowed, no
butter or cheese, pies or pastry.

VEGETABLES

Vegetables used for culinary purposes comprise roots and tubers, as
potatoes, turnips, etc.; shoots and stems, as asparagus and sea-kale;
leaves and inflorescence, as spinach and cabbage; immature seeds,
grains, and seed receptacles, as green peas, corn, and string-beans; and
a few of the fruity products, as the tomato and the squash. Of these the
tubers rank the highest in nutritive value.

Vegetable