A moderately technical book will doubtless prove interesting to those trained in dietetics. Much of the material is of general interest, however, especially the "rules for saving and safety" and the discussion of the reasons for adequacy of the Italian peasant diet and other simple diets.
t and yet if eaten together with vegetables it gives the meal a different quality than it would have had without it, and to this extent its use is warranted. The muscles are active when hard labor is done, but the muscles do not need meat for the performance of their work. A fasting man may have considerable power. The popular idea of the necessity of meat for a laboring man may be epitomized in the statement: a strong man can eat more meat than a weak one, hence meat makes a man strong. The proposition is evidently absurd.
Not only is the taking of meat without beneficial relation to the capacity for muscular work, but, in fact, an exclusive meat diet results in the sensation that work is being accomplished with difficulty. When meat is metabolized it stimulates the body to a higher heat production, as great an increase as 55 per cent. having been observed in a resting man. No other food-stuff will accomplish so great an increase. It is especially worthy of note that this increase in the heat producti