No. 112.] 34r 



observes, that food suited to easy digestion must contaiUj not only 

 the ingredients of Avhich the tissues are composed, but those in- 

 gredients must bear some simple relative proportion to each other. 

 That is, ftiey should be in such proportion as is best suited tc 

 furnish nourishment to the system with the least possible loss of 

 undigested material. 



^ 



