and valuable in
sickness.

LAMB.

Lamb, when tender and of the right age, is quite as digestible as beef
or mutton, but the flesh contains too large a proportion of fat.

[Illustration: FIG. 1.--Diagram of cuts of beef.]

[Illustration: FIG. 2.--Diagram of cuts of veal.]

[Illustration: FIG. 3.--Diagram of cuts of pork.]

[Illustration: FIG. 4.--Diagram of cuts of mutton.]

VENISON.

Venison is a tender meat with short fibres, which is very digestible
when obtained from young deer, but is considered to be rather too
stimulating. Its chemical composition is similar to lean beef.

PORK.

Pork is a tender-fibred meat, but is very indigestible owing to the
high percentage of fat, which is considerably more than the
nitrogenous material it contains. Pork ribs may have as much as 42 per
cent. of fat.

HAM AND BACON.

Ham is more digestible when well boiled and eaten cold. Bacon is more
easily digested than either ham or pork; when cut thin and cooked
quickly--until transparent and crisp--it can often be eaten by
dyspeptics, and forms an excellent food for consumptives.

FOWL.

Chicken is one of the most digestible of meats, contains considerable
phosphorus and is particularly valuable as food for invalids. Turkey
is somewhat less digestible than chicken. Ducks and geese are
difficult of digestion, unless quite young, on account of the fat they
contain.

GAME.

Game, if well cooked, is fairly digestible.

SWEETBREAD.

Sweetbread, which is thymus gland of the calf, is a delicate and
agreeable article of diet, particularly for invalids. Tripe, heart,
liver and kidneys are other forms of animal viscera used as
food--valuable chiefly as affording variety.

FISH.

The chief difference in fish is the coarseness of fibre and the
quantity of fat present. Fish which are highly flavored and fat, while
they may be nutritious, are much less easy of digestion than
flounder, sole, whitefish, and the lighter varieties. The following
fish contain the largest percentage of albuminoids:--Red snapper,
whitefish, brook trout, salmon, bluefish, shad, eels, mackerel,
halibut, haddock, lake trout, bass, cod and flounder. The old theory
that fish constituted "brain food," on account of the phosphorus it
contained, has proved to be entirely without foundation, as in reality
many fish contain less of this element than meat. The tribes which
live largely on fish are not noted for intellectuality. Fish having
white meat wh