A HARD-WORKING DIET. 8) 
also a variation in the amount of nitrogen compounds. 
There is also a considerable difference between lean 
meat and fat meat in the proportion of nitrogen and 
carbon compounds. 
A single series of analyses alone taken at any one Weneed more 
time of the year does not give us all the information we mis 
want. We are only on the outskirts of the subject as yet. 
It would appear from chemical analysis, as shown Mackerel 
: seems to have 
in the table, that such a fish as mackerel is well suited the same N. 
for taking the place of meat as a source of nitrogenous Mae ct 
compounds. It is a fish, too, which has this advan- 
tage—it is tasty when grilled, and a man not working 
at home who can grill or fry his own piece of steak, 
could equally well prepare his mackerel. Herring, Herring. 
too, which can be similarly cooked, has about the 
same nitrogen value as pork, though its carbon value 
is much less. Boiled fish loses its value, a fact which 
any one can infer from noticing the water, when cold, in 
a dish on which, say, a plaice has been taken to table. 
This is not a book on cooking, but it must be men- wneee 
tioned that the chemical value of a fish as bought 
and as put on the table are often very different. This 
is a matter for the wives to think out. It is alsoa 
matter for them to consider, that while the husband is 
using his muscle, the children are growing theirs, and 
unless all our physiology and chemistry is wrong, 
muscle cannot be formed without nitrogenous food. 
It does not matter whether we can explain the “why,” 
the fact seems to be clear. 
Possibly muscle value is dying out; steam cranes, 
steam printing machines, steam ploughs, are doing 
away with the need for any consideration of a “hard- 
working diet,” except perhaps that the weed for muscle 
