ntry, the sweetbreads or pancreas are often thrown away, and tripe
also. The European peasant has learned to utilize every scrap; and while
such use should not be too strongly urged, it is certain that this meat is
far better than _no_ meat. Fully one-third of the animals' weight comes
under this head,--that is, feet, tail, head, and tongue, lungs, liver,
spleen, omentum, pancreas, and heart, together with the intestines. The
rich man is hardly likely to choose much of this food, the tongue and
sweetbreads being the only dainty bits; but there are wholesome and savory
dishes to be made from every part, and the knowledge of their preparation
may be of greatest value to a poorer neighbor. Both ox-tails and head make
excellent soup. Tripe, the inner lining of the stomach, is, if properly
prepared, not only appetizing but pleasant to the eye. Calves' feet make
good jelly; and pigs' feet, ears, and head are soused or made into
scrapple. Blood-puddings are much eaten by Germans, but we are not likely
to adopt their use. Fresh blood has, however, been found of wonderful
effect for consumptive patients; and there are certain slaughter-houses in
our large cities where every day pale invalids are to be found waiting for
the goblet of almost living food from the veins of the still warm animal.
Horrible as it seems, the taste for it is soon acquired; and certainly the
good results warrant at least the effort to acquire it.

VENISON comes next in the order of meats, but is more like game than any
ordinary butchers' meat. It is lean, dark in color, and savory, and if
well cooked, very digestible.

POULTRY are of more importance to us than game, and the flesh, containing
less nitrogen, is not so stimulating as beef or mutton. Old fowls are
often tough and indigestible, and have often, also, a rank flavor like a
close hen-house, produced by the absorption into the flesh of the oil
intended by nature to lubricate the feathers.

GAME contains even less fat than poultry, and is considered more
strengthening. The flesh of rabbits and hares is more like poultry or game
than meat, but is too close in fiber to be as digestible. Pigeons and many
other birds come under none of the heads given. As a rule, flesh is
tender in proportion to the smallness of the animal, and many varieties
are eaten for the description of which we have no room here.

FISH forms the only animal food for a large part of the world. It does not
possess the satisfying o