Too much emphasis cannot be placed upon the dietary deficiencies of muscle meats such as beefsteak, ham, roasts and others of this class. Scarcely anything more detrimental could be done to a young animal than to restrict it for a few weeks to a diet exclusively derived from such meats. It is imperative that we understand the marked differences between our kind of meat eating, which calls only for meats of the muscle class, and that of the successfully nourished carnivorous animals. The latter eat liberally of several parts of the bodies of their prey which have much more satisfactory dietary properties than the muscle tissues, and thus secure a properly balanced diet. The glandular organs are much better constituted as food, than are the muscles, and these should be selected oftener than they are at present in America. The liver, kidney, sweetbread, etc., are not complete foods in the sense that they furnish the proper amounts of each of the dietary essentials for the nutrition of the body, but they are among those best constituted, and are vastly superior to any other animal tissues. The glandular structures are, like muscle, lacking in calcium, and should always be supplemented with some food rich in this element. This is the only deficiency in this class of foods of animal origin. Meats of all kinds have a very great value for enhancing the values of proteins of the cereal grains.