Literary and Philosophical Intelligence. 201 



they employ ; after a review of the principal an-ange- 

 ments of the articles of the science, Avith strictures on 

 those arrangements, pointing out their peculiar advan- 

 tages and disadvantages, the Professor proceeds to treat 

 of 



A. ALIMENTS. 



In this part of his course, he treats, at length, of the 

 natural history of aliments, and condiments, both vegeta- 

 ble and animal, involving, of course, their chemical con- 

 stitution; their comparative salubrity; their real or spp. 

 posed influence in varjdng the genius and tempers, the 

 moral and political condition, of individuals and of na- 

 tions ; the healthy and the morbid conditions of the system 

 to which they are especially adapted ; and many other 



questions of the same kind. Here, too, he exanynes 



the question, " What is the proper food of man?" in 

 doing which he is led into an inquiry respecting the fa- 

 bric of the teeth and intestines, in various species of 

 animals ; — endeavours to show, that the teeth do not 

 give an unequivocal indication of the nature of an ani- 

 mal's food ; — that these parts of the bony structure can- 

 not be made the basis of a natural, and ought not to be 

 made the basis of an artijiciul, arrangement of the ani- 

 mals called Mammalia ; — inquires how far the more 

 purely carnivorous animals are capable of subsisting 

 chiejiy upon vegetable matters ; and how far the more 

 purely herbivorous animals are capable, by art or neces- 

 sity, of restricting themselves to a diet chiejiy animal. 



VOL. II. PART II. 2 B 



