Digestion of meat

The three classes of proximate principles that are neces- sary to be understood in the intelligent study of the food- stuffs, and in the selection of the most efficacious diet in disease are best divided into three distinct divisions ; the inorganic, the CHO, and the CHNOS compounds, or a first, second, and third class. 

First. The inorganic substances, such as water, the phosphates, chlorides, carbonates, sulphates, etc., etc. These chemical compounds all enter the body under their own form, either alone or in combination with the other two classes. They are not oxidized or split up within the system to enter into the chemical formation of other com- pounds, but are united mechanically with the proteid group, in fact, their whole action is, as it were, mechanical. After having served their purpose to the body they pass out of the system with the excretions absolutely unchanged in their composition. All medicinal compounds of a corresponding compo- sition and nature probably act in a similar mechanical manner. 

Second. The CHO substances which have for their chemical composition the elements carbon, hydrogen, and oxygen only as fat, sugar, and starch. These substances are all oxidized or split up within the system, yielding heat, energy, lubrication, and rotundity only, and are finally eliminated from the body as carbon dioxide and water. The medicinal agents of like chemical construction probably are oxidized and broken up to yield their effects by a similar cycle of changes. 

Third. The CHNOS substances or those which have for their chemical composition the elements carbon, hydrogen, nitrogen, oxygen, and sulphur. The common representatives of this group are called proteids, or the albuminous parts of milk, eggs, meats of all kinds, which chemically and histologically include fish, lobsters, crabs, turtles, oysters, clams, etc., also poultry and game. The nitrogenous or albuminous parts of all plant life, which is now commonly called vegetable proteid, is included in this class. 

All these nitrogenous substances, irrespective of specific names, are somewhat slowly oxidized or split up within the system and are absolutely essential to form the different constituents of all the fluids, tissues, glands, and ferments of the body, being united mechanically in varying proportions with water and the mineral salts. 

When these proteid bodies are normally transformed, their excrementitious products are urea, uric acid, kreatinine, carbon dioxide, and water in certain and definite proportions. If for any reason there is an abnormal transformation along this line of proteid metabolism, the relative quantity of urea falls and the uric acid rises. By closely studying these urinary changes and intelligently interpreting them, there is furnished an almost exact key to the perfection or imperfection of the oxidization processes and the nutritive condition of the body. By this method of study it is positively known whether the food-stuffs are absorbed and properly utilized by the system or not. 

Another important phenomena to be remembered in connection with the oxidization of the proteid substances is the fact that a disturbance in their anabolism not only changes the relative proportions between the urea and the uric acid, but tends to develop an almost unlimited number of katabolins, some of which are perfectly inert, while others are as toxic and dangerous to life as the well-known cyanide compound prussic acid. 

The action of the CHNO medicinal agents can he explained largely upon the same principles and chemical laws that govern the usefulness of the proteid bodies. 

With an intelligent conception of these three classes of proximate principles and what results are obtained for the system by their perfect and what by their imperfect oxidization, a comparative table of the common substances rated as food-stuffs is instructive. This table subdivides each kind of food product into its three distinct classes of principles. The inorganic compounds, however, are subdivided into water and the inorganic salts, so that their true position may be more clearly elucidated and the whole subject made plainer. 

[[Table 1]] 

Having in this brief manner outlined the composition of the food-stuffs and intimated at the same time the absolute necessity of understanding thoroughly the chemical and physiological laws that control their usefulness within the system, it becomes possible to advance a step further and state the quantities necessary for the most perfect nutritive condition. 

It also shows clearly how, by indulging too freely in any kind of food or by an unwise selection of the various kinds of proximate principles, the digestive system is constantly overtaxed, assimilation imperfectly effected and a host of diseased conditions developed. These abnormalties are brought about in the most insidious and often almost inappreciable manner, until, in some instances, well-defined symptoms are established by which a distinct name can be applied to the condition before attention is attracted to the malady. In a much larger percentage of the cases, however, the symptoms presented are so vague and changeable that the most learned specialist cannot possibly name the condition and sharply define the abnormalty so that it can be differentiated from many other states of a similar nature. Yet it is perfectly clear to every one, patient and practitioner, that something is decidedly wrong with the physiological mechanism of the system. 

Briefly stated, it may be assumed that the following table, No. II., gives a pretty close and satisfactory basis how the first and second classes of proximate principles should be arranged as to the relative proportions needed of each, from bare subsistence up to the largest amount of mental and physical work. 

[[Table 2]]

Before advancing any further in this physiological problem of food and nutrition, it must be admitted that the oxygenating capacity of the system is a limited one — but, fortunately for the human race, it has a moderately wide margin. There frequently comes a time, however, when this margin is exceeded, which is usually brought about by eating too large quantities of all kinds of food or too freely of the CHO classes of food-stuffs — as fat, sugar, and starches — or of both. As a natural sequence one of three things of necessity follows. 

First. The respirations and circulation must be increased to supply more oxygen or the food-stuffs will be imperfectly oxidized. But Nature has set a limit upon the actions of the heart and lungs so that complete relief cannot be granted in this manner. 

Second. The red blood corpuscles must be increased in number or empowered to carry more oxygen, or the absorbed food-stuffs will be imperfectly oxidized. But here again Nature has set a limit upon the number and carrying capacity of these anatomical bodies so that relief in this direction is wanting. 

Third. The super-abundance of food-stuffs absorbed must be incompletely oxidized because the system has no means by which the extra amount of oxygen required can be furnished. This statement applies with special force to che proteid bodies on account of well-established chemical laws, which show that the CHO elements are quickly and completely transformed under all circumstances while the CHNOS are only perfectly transformed when everything is most favorable. The CHO compounds, as fat, sugar, and starch, are rapidly and easily oxidized, consequently they are the first elements to be changed, and they are also completely transformed into their final products ; this tends to leave a deficient quantity of oxygen to act upon and accomplish the more difficult task of carrying the nitrogenous com- pounds through their cycle of change and finally into perfect excrementitious substances. This defective supply of oxygen disturbs the perfect metabolism of the proteid bodies and produces an unlimited number of katabolins and furnishes a rational explanation for many, if not all, of the pathological conditions and symptoms that have to be treated. At least it is fair to assume that so long as the anabolic processes of the body are perfectly effected, no pathological lesion or abnormal symptom can be developed. Keeping constantly in mind the table indicating the relative proportions existing between the proteids and the CHO compounds, or the fats, sugars, and starches, and studying a little more closely the composition and comparative merits of the various food products, much valuable information is brought to light. 

First. It is found almost impossible to arrange a mixed or vegetable diet so as to obtain the requisite amount of proteid elements without at the same time taking more than the needed quantity of the CHO compounds, that is, without introducing more than can be safely utilized or oxidized. 

Second. It is found that with an exclusive meat diet composed of the ordinary average meat almost the exact quantities of both the CHNOS and CHO compounds can be obtained from bare subsistence up to that for forced work. Taking four ounces of pure proteid matter as the standard amount required in twenty-four hours to perfectly maintain the constructive forces of the system, the following tables are quite instructive, viz. :

 [[Tables 3-7]] 

Examples of this kind might be multiplied almost ad infinitum. With all of the tables, however, excepting Table No. VI., there is clearly shown a larger quantity of the CHO compounds than is found of proteid elements. This shows that with almost all kinds of food-stuffs and especially when taken in excessive quantities the system is liable to receive a superabundance of the CHO substances. The ease with which the requisite amounts of proteid matter can be rightly adjusted to meet the demands of the system is clearly demonstrated. These tables just as clearly illustrate that it is almost impossible to arrange any form of the mixed food-stuffs in such a manner that the system will not be constantly super- charged with the stimulating and non-nutritious compounds of CHO construction. 

TABLE VIII. 

This comprehensive comparative diet table, compiled and used by Prof. William H. Porter, of the New York Post-Graduate Medical School, has been worked out upon the atomic basis of the proximate principles, which enter into the construction of the ordinary food-stuffs. 

It proves quite conclusively that Professor Porter's animal diet yields all that can be obtained by the use of a mixed diet containing the three elements — proteid, fat, and carbohydrate. 

In fact, in the proportions as here given, it calls for the use of a little more oxygen than the mixed diet based upon the proportions given by Moleschott ; it also yields a little more carbon dioxide and water. 

When it is remembered, however, that in the egg and the ordinary run of good meat, the proteid element is always a little more abundant than the fat, this excess of oxygen used — when taking an ordinary animal diet — will not be required, and the increased amount of carbon dioxide and water will not be produced, but the total results in excrementitious products cast off and the amount of heat and so-called energy evolved will come so very close to the amounts obtained by using Moleschott's mixed diet, that the two are practically the same. 

The conclusion, therefore, is that the relative proportions of these two elements, proteid and fat, as commonly found in eggs, meat, and fish, come so nearly to the required physiological demands of the system that, in this class of food-stuffs, there is found an almost perfect standard for diet. By adding a very small allowance of bread and butter, it becomes absolutely perfect. 

These chemical facts, based upon the atomicity of the Sood elements, explain the higher nutritive vitality developed in the carnivora as compared with the herbivora and vegetable feeding classes. 

Again, in diseased conditions where the nutritive powers are severely overtaxed, the proteid and fat diet is especially serviceable, for by its use the expenditure of vital force in transforming the food-stuffs is kept at the lowest possible standard. Because, in the use of animal fat to the exclusion of the carbohydrates, the system is spared the necessity of laying out force and oxygen to convert the starch and various sugar elements into a diffusible glucose, and then into an alcoholic-like compound before they can be utilized by the animal economy for the production of heat and the so-called energy, which is finally computed in foot pounds of work accomplished. 

This great saving in vital force by the exclusive use of fat — to supply the CHO elements necessary to produce the heat and energy required — is unquestionably the exact factor that enables the system to effect the cure in all the pathological conditions, which otherwise could not be carried on to a complete recovery. 

These same laws make Kumysgen one of the most valuable food products ever produced, because it has been found, that only about one-half of the fat contained in milk is capable of being absorbed, and with the lactose converted into an alcoholic compound there is developed in Kumyss or Kumysgen, particularly in the latter, a partially predigested food-stuff which contains about equal quantities of proteid and fat in a state to be readily absorbed. This then corresponds exactly with the requirements found in Professor Porter's table, which consists of only proteid and fat. 

Practical experience has long since taught that this form of dieting was the only kind available in connection with the successful treatment of the acute diseases. 

This table is further a demonstration and confirma- tion from a chemical and physiological standpoint, of what has been so often repeated in a clinical way, that upon this purely proteid and fat diet, together with the administration of suitable medicinal agents, the most aggravated forms of digestive disturbances can be quickly removed, nutrition improved, and a healthy standard permanently re-established. They show conclusively that this form of animal diet yields the largest working power to the system for a given amount of food taken, and a similar amount of oxygen used to carry the food substances through their anabolic cycle of changes, and finally form and discharge from the body the resulting excrementitious products.

CHAPTER XVIL THE IMMORALITY OF FLESH-EATING. 

In these days of vegetarianism and theosophy a phy- sician is often met with objection on the part of patients to a diet of flesh, which objection will usually be found to be based on the conviction — a growing one through-out civilization — that it is wrong to slaughter animals, and therefore wrong to use their flesh as food. What- ever may be the ultimate decision of humanity in regard to this question, at the present time it is not infrequently a very serious one to the physician. A patient comes to him much out of health, earnestly desiring to follow the necessary course and practice the necessary self-denial to gain health, and the physician is fully impressed that the patient's digestive apparatus and general system is in such condition that flesh is well-nigh indispensable in a dietary system that will restore the patient to health, — under such circumstances this question will be found of grave importance. 

What constitutes morality in diet ? Manifestly, many animals are intended by nature to live upon other animals. To our apprehension the intention of nature, when it can be ascertained, authoritatively disposes of this matter. If it could be shown, as many physicians believe, that man is by nature omnivorous, and designed to eat flesh among other foods, this would be a conclu- sive demonstration that it was right for him to eat flesh. If, as we believe, nature intended man should subsist upon sweet fruits and nuts, there is not only no license for flesh-eating, but the reverse, — there is presumptive evidence that it is wrong to eat flesh. Physiological law must be the court of last resort in which to try this question. 

Vegetarians and others scruple at the purchase of a beef-steak on the ground that the money so expended encourages the butcher in the slaughter of the animal, and thereby identifies the one who expends the money with the slaughter. If this reason be given in earnest it should be binding, and its logic followed under all circumstances. While it is true that the purchase of a pound of beef identifies the purchaser with the slaughter of the animal, the purchase of a dozen eggs or a quart of milk as clearly identifies the purchaser with the slaughter of animals; for the reason that the laws governing the production of agricultural products are such that the farmer cannot profitably produce milk or eggs except he sell for slaughter some of the cocks and male calves, as well as those animals that have passed the productive period. True, there is no particular animal slain to produce a given quart of milk or a dozen of eggs, as there is in the production of a pound of beef-steak; but the sin is not in the slaughter of a given animal, but in the slaughter of animals, and it must therefore be acknowledged that animals are as surely slaughtered for the production of milk and eggs as for the production of beef-steak. And hence, since this is a question of ethics, we may as well be honest while dealing with it; and if an ethical student honestly refrains from the purchase of flesh because it identifies him with the slaughter of animals, there is no escaping, if he be logical and ethical, from the obligation to refuse also to purchase milk and eggs. This law applies as well to wool and leather, and to everything made from these materials; because, as before shown, agriculture is at present so conducted that the farmer cannot profitably produce wool and leather unless he sells the flesh of animals to be used as food. 

Looking at the matter in this light, almost all of us will be found in a situation demanding compromise. If a delicate patient be allowed eggs, milk, and its products, and the patient is able to digest these foods, so far as physiological needs are concerned there is no serious difficulty in refraining from the use of flesh as food; but if these ethical students hew to the line, have the courage of their convictions, accept the logic of their position, and refrain from the use of animal products altogether, there will be a breakdown very soon. There are a few isolated cases where individuals have lived upon bread and fruit to the exclusion of animal products, but such cases are rare, and usually end in disaster. 

We are, after all, in a practical world, and must bring common sense to bear upon the solution of practical problems. The subject of the natural food of man will be found treated somewhat at length in Part III. In this chapter it is designed only to point out some of the difficulties that inevitably supervene upon an attempt to live a consistent life, and at the same time refuse to use flesh on the ground that such use identifies the eater with the slaughter of animals. There seems to us good ground for the belief that fruit and nuts constituted the food of primitive man, and are the diet intended by nature for him. Remember, primitive man was not engaged in the competitive strife incident to modern life ; the prolonged hours of labour and excessive toil that are necessary to success in competitive pursuits in these times were not incidental to that life. Undoubtedly an individual with robust digestive powers, who is not called upon to expend more vitality than is natural and healthful, will have no difficulty whatever in being adequately nourished on raw fruits and nuts. When, however, a denizen of a modern city, obliged to work long hours and perform excessive toil, can only succeed in such endeavors by a diet that will give him the greatest amount of nourishment for the least amount of digestive strain, it will be found that the flesh of animals usually constitutes a goodly portion of such diet. It may be said to be a pre-digested food, and one that requires the minimum expenditure of vital force for the production of the maximum amount of nutrition. However earnest a student of ethics may be, however such a student may desire to live an ideal life, if he finds himself so circumstanced that a wife and family are dependent upon his exertions for a livelihood, and if it be necessary, in order adequately to sustain him in his work, that he shall have resort to a diet in which the flesh of animals is an important factor, there is no escape, in our opinion, from the inevitable conclusion that it is his duty to adopt that diet which enables him to meet best the obligations resting upon him. 

An invalid with no family to support, and with independent means, may nevertheless find himself in a similar situation with regard to the problem of flesh-eating. We have found many persons whose inherited vitality was small at the outset, and whose course of life had been such as to greatly weaken the digestive powers, and who when they came to us were in such a state of prostration as to require, like the competitive worker, the greatest amount of nourishment for the least amount of digestive strain ; and yet such persons have duties in life to perform, and are not privileged knowingly to pursue any course that necessarily abbreviates their life or diminishes their usefulness. The conviction is clear to us that the plain duty of persons so circumstanced is to use that diet which will best contribute to a restoration of their digestive powers and the development of a fair share of vital energy. When this result has been reached, these persons may easily be able to dispense with flesh food and even animal products, and to obtain satisfactory results from a diet of fruit and nuts. 

A true physician must make every effort to overcome the illness of his patients, and to put them on the road to a recovery of health. To our mind there is, in the solution of this problem, a clear path for the ethical student to follow. We believe that health is man's birthright, and that it becomes his bounden duty to use all efforts within his power to obtain and maintain it. We believe that sickness is a sin; that it unfits the victim for his duties in life ; that through illness our life becomes a misery to ourselves, and a burden to our fellows ; and where this result is voluntarily incurred it becomes a shame and a disgrace. Manifestly the body is intended for the use of the spirit, and its value depends upon its adaptability for such use. In the ratio that the body is liable to be invaded by disease is its usefulness impaired. The old saying, "a sound mind in a sound body," is the outcome of a perception of this truth. The saying that cleanliness is next to godliness is based upon the perception that cleanliness is necessary for the health of the body, and that the health of the body is necessary for the due expression of a godly life. When this truth is adequately understood it will be seen by the vegetarian, the theosophist, and the ethical student that health is the first requisite ; that it becomes a religious duty to create and conserve this condition, and that whatever diet, exercise, vocation, or course in life is calculated to develop the greatest degree of health is the one that our highest duty commands us to follow. In short, the favorite maxim of one of Britain's most famous statesmen might wisely be taken for the guiding principle of all : Sanitas omnia sanitas.

Important as the hot water treatment is, the meat diet is far more so. The Salisbury treatment may be said to consist of two factors : first, the practice of taking a large amount of hot water on an empty stomach ; and second, confining the patient to lean flesh, preferably beef, minced or scraped to thoroughly break down and as far as possible remove the connective tissue. The leg or ham of beef — that portion usually sold as round or buttock steak — is the part preferred. It is recommended in the case of very delicate stomachs that the fat, gristle, and like parts be removed, and that the lean flesh be run through a meat-chopper two or three times to insure a thorough breaking down of the connective tissue. This minced meat should be loosely made up into round balls from half an inch to an inch or more in thickness, and three or four inches in diameter. Let a frying-pan be made very hot, and the meat balls placed in it, shaking the frying-pan to keep the meat from burning; when the surface has been browned, turn the ball over, cover- ing the frying-pan to keep in the steam, and set it back where the meat will cook gently but continuously. It should be cooked until all the red color has disappeared. A small portion of salt, and when desired a very little pepper, may be added. All persons taking this treatment who are not too stout are advised to add fresh butter to the meat ; and when the butter is salted no further addition of salt is necessary. When preferred, the meat cakes can be placed on a common grill or broiler, turning the grill often until the red has disappeared from the center of the balls. 

Mrs. Stuart prefers a preparation of stewed meat, as follows : In preparing beef for a Salisbury steak, a considerable portion of valuable meat must be discarded. This is utilized by slow and long boiling until the value of the meat is extracted in soup. Then to one and a half pounds of the minced meat add about a pint of the meat soup, which has first been allowed to cool and the fat removed. Add a little salt and pepper, and stew over a gentle fire until the redness of the meat has disappeared. It will be found that it is not necessary to boil the meat; boiling dissipates some of the valuable elements, and distinctly damages it, but it can be thoroughly cooked without boiling. Many people prefer this method of cooking to the broiled cakes, and it affords a variety to those who care for it. 

Most persons reading these directions for the first time will think at once that such a diet would be very repulsive and cloying to the appetite. Surprising as it may seem, a majority of those who confine themselves to this food come to relish it greatly, and not particularly to miss the lack of bread or other usual foods. It has long been known that hunger is the best sauce ; and when an adequate food is furnished to a hungry man, the food is relished, digested, assimilated, and passed off, leaving the system with a good appetite when the time comes for more food. 

It will be found by all persons who try this diet that it is not difficult if they resolutely abstain from the use of all other foods. If, however, they indulge themselves at the outset by tasting, in what may seem to be trifling quantities, other and accustomed kinds of food, the appetite for the beef is very likely to vanish, and the patient will find considerable difficulty in sticking to it. Fortunately, for all those not obese and who are not taking this diet largely for effecting a reduction of their weight, it is not necessary to be wholly confined, as Dr. Salisbury recommends, to the minced beef. We have found that all the conditions that may be obtained from a strict adherence to the beef and hot water regime are obtained by the addition of some food-fruits to this diet. These fruits may be dates, stewed figs, prunes, raisins, sultanas, and — when thoroughly ripe and of good quality before drying — peaches or apricots. If too much of this fruit be eaten it will cause acidity and flatulence ; on the other hand, if those persons confining themselves to the Salisbury diet will gradually add such food-fruits, they will find a distinctly better relish with the meals, the removal of more or less longing that is inevitable with those who are eating only the meat, and a greatly improved tendency toward the removal of constipation. 

At the same time, it must be borne in mind that to some patients there appears to be nothing so easily digested, that at the same time gives anything like so much nourishment and vitality, as the pulp of lean meat; and if the addition of fruits even when made cautiously produces flatulence, heartburn, or other evidences that there is fermentation instead of digestion, to such very weak stomachs it is best to rely for the time upon beef alone, and until the stomach is so far restored that such fruits may be safely added. 

The rationale of the beef and hot water treatment is easily understood; that of the hot water is already given. Health depends upon nourishment; a food may be rich in all the elements of nutrition, and yet be valueless to a person either because it is of itself unfitted to human digestion, or because the digestion of such person has been weakened by wrong habits, or by heredity, or by both, and is thus rendered unable to get nourishment from such ill-adapted food. All persons out of health, and all whose digestion is weak, and whose nervous system has been overstrained — and this classification includes vast numbers, a great majority in civilization — are in need of a food which will give greatest nourishment for the least expenditure of vital force. The lean meat of our domestic animals, and of some kinds of game, and especially that of beef, answers this demand in a remarkable degree. A good quality of beef or mutton, roasted or broiled, to the average stomach will be found quite easy of digestion, and is more conveniently obtained than the minced meat, though flesh that has been well chopped or minced has its connective tissue largely destroyed, and this connective tissue offers the chief obstacle in the way of digestion. This can also be broken down by continuous cooking for hours in succession. A simple method of accomplishing this is to put the meat into a covered tin or copper vessel, and place this in a large stewing vessel. Insert a piece of brick, coal or like substance between the bottom of the vessel containing the meat and the bottom of the stewpan or boiler; fill with water that will surround the inside vessel but not enter it; cover also the larger vessel, bring it to a boil, and keep it gently boiling for about five hours. No water is to be placed in the vessel containing the meat; and it will be found after long cooking that the connective tissue is substantially destroyed, the meat is exceedingly tender, its juices are all retained, and many of the advantages secured that result from mincing the beef. A good way of cooking such meat, also, is to boil in an ordinary boiler with but little water until thoroughly done — from four to six hours. In whatever way meat is cooked, skin, gristle, and indigestible lumps must not be eaten; these substances are very difficult to digest, and must be avoided. 

If this food be taken only in such quantities as the needs of the system demand, it will be found to be less liable to fermentation than most foods, and persons troubled with flatulence or any other evidence of a weakened state of the stomach and bowels will find this food especially favourable to the recovery of strength and vigorous digestive power. 

All persons who are at all corpulent, having more adipose tissue or fat than is natural, will find this diet of special value; and all such will do well to exclude, until they are reduced to a normal weight, the fat portions of the meat, and refrain from the use of butter or sweet fruits. A continuous exclusive diet of lean beef in quantities barely sufficient for the needs of the systern, with the addition of stewed tomatoes or spinach and a moderate amount of lettuce and like salads, is sure to reduce almost any obese person to their normal weight. When such weight is reached, butter and oil may be gradually added to the dietary, and also the food fruits. One great advantage of a diet composed of a moderate amount of animal flesh, as beef and mutton, and a considerable portion of the food-fruits — dates, figs, prunes, sultanas, apples, etc. — is that these fruits are distinctly aperient, and overcome the tendency to constipation which is quite sure to be induced by an exclusive meat diet. When for any reason these fruits are excluded from the dietary, recourse must be had to a mild aperient. A leading symptom by which to differentiate between health and illness is the color and appearance of the skin. Persons accustomed to a free use of cereals and starchy vegetables, when out of health are quite apt to have a pale or anaemic color, and a rough and blotchy skin. All such persons who will adopt the diet herein recommended will be gratified to see in a few weeks' time improvement in their complexion. A pink, healthy hue takes the place of the pale color, and the skin becomes soft and pliable. Many persons in middle life have more or less accumulations of dandruff in the head and hair, which is sometimes so plentiful as to need brush- ing from the clothes several times a day. This condition is frequently changed by the adoption of this diet, and sometimes entirely overcome.

Some differences of opinion exist as to the relative value of foods of the same class. Albuminates, as has been seen, can be obtained from either the animal or vegetable kingdom ; they have a similar chemical composition, and they serve the same purposes in the body. It has, however, been suggested that they are probably utilised in a somewhat different manner, or with different degrees of rapidity, and that the man who feeds on meat, like carnivorous animals, "will be more active, and more able to exert a sudden violent effort, than the vegetarian or the herbivorous animal, whose food has an equal potential energy, but which is supposed to be less easily evolved." In support of this view it has been urged that the movements of carnivorous animals, especially in the pursuit of their prey, are far more active than those of herbivorous cattle ; that the form in which they take their food enables them to give out sudden spurts of energy of which the vegetable feeder is incapable. But this view has been questioned by others, who refer to the known activity and speed of the horse, the rapid movements of the wild antelope and cow, and even of the wild pig, all animals mostly herbivorous, as inconsistent with the conclusion that vegetable feeders cannot give forth energy as rapidly and continuously, or even more so, than the predaceous carnivora. It is further stated that with the human race also, the East Indian native, if well fed on corn, or even on rice and peas, shows, when in training, no inferiority in capacity for active physical exertion to the animal feeder. It has also been argued that the complicated alimentary canal of the herbivora pointed to a slower digestion and absorption of food; and with certain kinds of vegetable food this would certainly seem to be the case ; but it has again been contended that this is chiefly intended for the digestion of cellulose, and that the digestion and absorption of albuminates may be as rapid as in other animals. 

It must, we think, be admitted that all practical observations tend to prove that animal food is digested more rapidly than vegetable food, and it therefore seems highly probable that meat can replace the waste of the nitrogenous tissues more rapidly than meal of any kind, and it is probably true that there is a more active change of tissue in meat eaters than in vegetable feeders, and that the former require more frequent supplies of food. Apparent differences in nutritive value in different meals, as in wheatmeal and barley meal, probably depend on difference of digestibility. 

The difference in the nutritive value of different fats would seem to depend on the relative facility with which they are digested and absorbed. Animal fats appear to be more easily absorbed than vegetable. And even different animal fats differ much in digestibility, and, therefore, in nutritive value. This depends partly on chemical composition, and partly on mechanical aggregation or subdivision. Mutton-fat is generally found difficult of digestion, while pork-fat is easily digested. Butter can be readily digested by many persons who cannot digest other forms of fat and the ready digestibility of ccxl-liver oil is one of its chief advantages. 

The different carbohydrates are generally supposed to be of equal value in nutrition. Sugar, from its ready solubility, should be more easily absorbed and more quickly utilised than starch, but it is found that when both are procurable a mixture of the two is usually preferred.

During the northward journey MYLIUS-ERICHSEN had constantly been writing letters for TROLLE, containing an account of the journey and of the discoveries made. Altogether there are 6 of these letters, The last was brought home by KocH and has been written at Cape Rigsdagen on the day when the 1st party drove westward and the 2nd eastward on the return journey. As this is the last communication from MYLIUS-ERICHSEN, the portions refering to the journey may be quoted here.

North Cape of NE. Greenland. ca. 82 03 Na lat. 28th May 1907.

2 months after the departure from the ship.

Dear TROLLE.

With Koch and his comrades, whom we left on May 1st and met last night at midnight quite by chance, I send you these lines in haste in order personally to tell you the good news, of which Koch's party will be able to give a more detailed report, that everything has gone well with us all. In spite of illness, owing to an exclusive meat diet for a long time, Koch's party succeeded in reaching Cape Bridgman, and, what I consider a great triumph, in finding and bringing away Peary's record.

My party acting in the belief that we found ourselves in Peary Channel has discovered and penetrated into the head of one of East Greenland's largest fjords, which runs in south of the land where we are at present and reaches the inland ice, for which the glacier behind Academy Land forms the northern outlet. In here we shot 22 hares, 4 ptarmigan and 21 musk-oxen, found drift timber in the inner fjord (at ca. 81° N. lat. and ca. 29° W. long.) and Eskimo ruins! Shot at a wolf at too long range, saw 2 snow-owls etc and collected a considerable number or samples the sedimentary-like, imposing rocks along the coast.

Unfortunately we had to drive about 80 miles to get out of the fjord again and north round this land, on the northern point of which we drove right against our 3 returning comrades. They were suffering from constipation, Tobias also from snow-blindness, but in good spirits and full of energy: and now today they start off for the ship which they will probably reach in about 3 or 4 weeks. A week later or at the utmost a fortnight you may expect to see us. We now seek to end the journey of our party by a 40 miles tour towards Cape Glacier We will then have established a connection with Peary's point and will return with satisfactory results. When we separated from Koch's party on the Ist of May, we had only one sledge-case left and have now for about 3 weeks been living exclusively on hare and musk-ox meat, of which we boil a pot-full twice during the 24 hours, the one time mixed with a packet of knorrsk' which makes the soup saltish and a little more substantial. We have all 3 heen in good health and have not suflered from constipation, rather the reverse, though not troubled thereby in any way.

Unfortunately, your dog-team has by mishap been considerably reduced. But we shall make up for it later! HAGEN has lost 2 dogs and Jorgen and I have each shot one tor dog-food. Our travelling is still fairly good. With another fortnight at our disposal (now it is too late in the year) and 10 quarts of petroleum besides the 5 still left, we should willingly have made more journeys in these attractive regions. Hard days we have had, that cannot be denied, days full of hope and bitter with deceptions, and the month we have still left will not be the easiest - but we are all grateful for our work, the life and comradeship during the 3 months we have spent up here. We should like to travel with Koch's party towards the south, but duty calls us 2 or 3 days to the west, so we must separate again after 24 hours never to be forgotten.

Good-bye to you, dear TROLLE, and to every one onboard, with greetings and all good wishes, once more good-bye with the last sledge post we can send and then in a month we shall certainly meet,

Yours sincerely

L. MYLIUS-ERICHSEN.

On the 28th of May at 7 p. m. MYLIUs-ERICHSEN, HAGEN and BRONLUND drove west into Independence Sound with 3 sledges and 23 dogs and at the same time KocH. BERTELSEN and ToBIAS left the tent place and drove east