All parts of the Animal Kingdom furnish food for men in some quarters of the earth. Vertebrates are represented abundantly; in mammals (as the ox and sheep), birds, reptiles, {e.g. the terrapin), and fishes. Molluscs, as oysters and clams, are favorites with many. Articulates are familiar in the lobster, crab, prawn, and shrimp.

Beef is the strongest kind of meat, the most concentrated albuminoid food. It is, also, when tender, as digestible as any other article of diet. Many dyspeptics eat only beef and bread every day. A larger range, however, would nearly always be better for them. Signs of good quality in beef are these: it should be of a fresh red color, neither pale-pink nor dark-purple; marble-veined lightly with fat; not wet, but firm to the touch; with little odor, none unpleasant; should shrink but little in cooking. If tested with litmus paper, its juice will show acidity by reddening it.

Veal is not nearly so easily digested as beef. Some persons, not usually dyspeptic, have to avoid it altogether. A bad fraud in some city markets is the sale of too young veal ("bob" veal). It ought never to be eaten before it is four or five weeks old.

Mutton is very nearly (some analysts say quite) as strong a nitrogenous food as beef, and scarcely less digestible with some persons. Either kind of meat may be tough or tender, and so may give the stomach, as well as the teeth, more labor in disposing of it. Tough meat does not pay; don't buy it. Internal work in digestion has to be economized or supported like external work, or the strength goes down.

Lamb is more desirable every way than old mutton. It seldom, or never, comes to our markets too young.

Pork should always be avoided by dyspeptics and by persons of uncertain peptic powers. All rules about diet are intened for these. Healthy people can digest almost anything, except bob veal and very ancient knife-resisting mutton, or leathery skirt of beef; anything, in short, that their teeth will chew. Fresh pork, for the hearty, active man or woman, or roast pig, is good and nourishing; but it must always be well done. All hog-meat must be cooked through (not only on the surface) to destroy any possible parasites which it may contain. Of these, trichinae are the worst, being dangerous to life; but they are certain to be killed, and thus made harmless, by thoroughly cooking the meat. Smoking it without cooking will not make it safe. Freezing it may do so.

Birds have weaker, less nitrogenous meat than mammals, but generally more tender and delicate. Most digestible of domestic birds are the turkey, chicken, and guinea-fowl; less so the duck (though often very good), and least fit for doubtful stomachs, the goose. Pigeons are moderately digestible, but one soon tires of them. Our wild partridges, prairie chickens, and grouse (some of which are called pheasants, but there are no true pheasants native to this country), and quails, are very good game-birds for the table. So are reed-birds (favorites for invalids and convalescents), woodcock, snipe, and canvas-back ducks. The turkey is perhaps our most valuable original contribution to the diet of mankind, unless we except the potato and maize.

Fish, of some kinds, are consumed in almost all parts of the world. Thousands of people depend upon fishing for a living. There is still less nitrogenous material in fish than in birds' meat; some, as the sal-mon, have a good deal of fat. A larger proportion of the phosphates (salts containing phosphorus) is present in their substance than in land animals. Some persons imagine that fish are therefore especially a brain-making diet. But there is enough of the phosphate in ordinary meat and bread for any one's brains, if he can appropriate and assimilate them well. Fresh fish, nicely cooked, are wholesome and nourishing.

Of articulates, lobsters, crabs, prawns, and shrimps have been already mentioned. Lobsters, at least, when fresh, are not unwholesome for most people. Remember, everything taken out of the water spoils soon after it dies. The place to enjoy lobsters, crabs, and shrimps safely is at the seashore.

Molluscs, as oysters and clams, are nowhere more appreciated than in America. Our oysters are probably the best in the world; although in tropical waters they grow a great deal larger. Clams are tougher, and much less digestible; their soup can be enjoyed, however, without risking the hard clam itself.

Convalescents can begin with good sound oysters before they dare venture upon more solid food. One of their virtues is that they can be cooked in so many ways. Raw, they are digestible by the hungry man almost always. Roasted in the shell, they are manageable by every stomach that has any gastric juice in it; no solid is more digestible. Panned, steamed, stewed, broiled they are digestible and wholesome. Fried oysters must be, with the dyspeptic, quite forbidden.