lder was reared a vegetarian, having passed his
earlier years without even knowing that flesh food was ever eaten by
human beings. When six years old, he saw on the table for the first
time, a roasted chicken, at which he gazed for some moments in great
bewilderment, when he seemed to make a discovery, and in his
astonishment burst out with the remark, "I'll bet that's a dead
hen!"

A story is told of a minister who was spending the day in the
country, and was invited to dine. There was chicken for dinner, much
to the grief of a little boy of the household, who had lost his
favorite hen to provide for the feast. After dinner, prayer was
proposed, and while the preacher was praying, a poor little lonesome
chicken came running under the house, crying for its absent mother.
The little boy shouted, "Peepy! Peepy! I didn't kill your mother!
They killed her for that big preacher's dinner!" The "Amen" was said
very suddenly.

MEATS

This is the term usually applied to the flesh and various organs of such
animals, poultry, and game as are used for food. This class of foods
contains representatives of all nutritive elements, but is especially
characterized by as excess of albuminous matter. But in actual nutritive
value flesh foods do not exceed various other food materials. A
comparison of the food grains with beefsteak and other flesh foods,
shows, in fact, that a pound of grain is equivalent in food value to two
or three pounds of flesh.

At present time there is much question in the minds of many intelligent,
thinking people as to the propriety of using foods of this class, and
especially of their frequent use. Besides being in no way superior to
vegetable substances, they contain elements of an excrementitious
character, which cannot be utilized, and which serve only to clog and
impede the vital processes, rendering the blood gross, filling the body
with second-hand waste material which was working its way out of the
vital domain of the animal when slaughtered. To this waste matter,
consisting of unexpelled excretions, are added those produced by the
putrefactive processes which so quickly begin in flesh foods exposed to
air and warmth.

That flesh foods are stimulating has been shown by many observations and
experiments.

Flesh foods are also specially liable to be diseased and to communicate
to the consumer the same disease. The prevalence of diseas