VEGETABLES. 711 
Marrows, and cut them into inch-sized dice; make a syrup 
with two pounds of brown sugar, and five pints of water; lay 
the Marrows in this, and let them steep for two days, and then 
strain the syrup off; make a second syrup with a pound of loaf 
sugar, the juice, and thinly-pared rind of two lemons, a few 
grains of Cayenne pepper, and one ounce of whole ginger (well 
bruised) for each pound of the Marrow. Lay the strained 
Marrow in this second syrup, and set it over a glowing fire ; 
when it begins to clear add a liqueur-glassful of brandy, and 
cook until the jam is transparent; then it will be ready for 
putting into pots, and to be tied down.” A very nourishing, 
and delicate soup may be concocted for an invalid from the 
Vegetable Marrow, boiled in white stock, with milk, an onion, 
pepper, salt, and one tablespoonful of cornflour. 
From the time of Pythagoras, the doctrine and practice of an 
entirely vegetable diet has been enjoined by many advocates, 
the same mode of living having been pursued for ages by 
numerous Hindus, and Buddhists. As to this food system 
known as vegetarianism, or living exclusively on vegetable 
sustenance, the question, to begin with, does not lie in the problem 
(as many persons argue) whether we are structurally, and 
physiologically constituted as herbivorous, or as carnivorous 
beings, for it is perfectly certain we are neither. Carnivorous 
animals feed on flesh alone, and eat that flesh raw, but nobody 
proposes that we should imitate them in this practice. Again, 
the herbivorous creatures eat raw grass, but nobody is rash 
enough to suggest that we should follow their example. From 
which source, then, can we best obtain the nutritive constituents 
of our main food supplies? We may not by any means suppose 
that merely because the chemical constituents of vegetables 
are equal in nutritive value to the corresponding constituents 
of animal food, that therefore as a whole, vegetable nourishment 
can replace meat, or that, vice versd, meat can altogether be sub- 
stituted for vegetable diet. The form in which the nutritive 
ingredients are presented to the digestive organs materially 
affects their utility as foods. “A glass of whisky,” as Dr. 
Hutchison forcibly argues, “is chemically the same whether it be 
taken neat, or diluted with a tumblerful of water ; but the effects 
on the body are radically different.” Moreover, man stands 
apart from all other creatures as a cooking animal ; his teeth 
are not constructed for munching, and grinding, hard, raw grain ; 
