Peas and Beans are highly nitrogenous, besides containing a great deal of starch. But that their share of salts, especially phosphates, is less, and that they are more uncertain of digestion, they would rank along with wheat bread in value.

What we call the Irish potato is really of American origin. Abounding in starch, potatoes contain but little nitrogen. Their great merit is, that they produce largely for their cost; they can be made palatable by cooking, and go a great ways in bulk as food.

The Sweet Potato is an Old World plant, known long before the discovery of America. It is harder to keep than the round or white potato, easily undergoing a sort of sugary decay. At the best, it is not quite so easily digested as the round potato. The yam of the East and West Indies, is a root somewhat analagous to the sweet potato, and another similar root is a good deal eaten in the Sandwich Islands.

The Tomato is really a fruit. It is more nearly always wholesome for everybody than any other of what we call vegetables. Turnips, carrots, parsnips, the onion, cabbage, squash, and salsify, all rank below potatoes and tomatoes in digestibility.

Cauliflowers and Cabbages, are plants of the same species, differently developed. But the cauliflower is, under cultivation, much the most tender and digestible.

Beets, when young, are very easily digested; quite otherwise after they grow old and tough. Asparagus, of the best quality, is entirely wholesome. Spinach, in good condition, is not at all indigestible. Mushrooms are strong and meat-like food, wholesome for most, but not for all people. The point of importance is, to be sure they are mushrooms. A number of other fungi are safe and nourishing, but some are very poisonous. Never gather or eat what are called mushrooms unless they have, underneath, pink gills, so called, and above, as well as on the stem, a skin which can be easily peeled off; also, they have no unpleasant taste or smell, and grow not in dark - woods, but in rather open fields.

Celery, when white and tender, is, in moderation, very wholesome, either raw or stewed. It represents, when eaten raw, a Class of food articles (the radish and lettuce are others) of more importance than is generally appreciated. We need, every few days, to take something in its natural state, which has " never seen the fire."