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, trichina 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.