HAPTEK III. 



COMPOUND ALIMENTARY SUBSTANCES. 



General considerations Aliments derived from the animal kingdom Meats 

 Animal viscera Animal products used as food Eggs Milk Butter Cheese 

 Fishes, reptiles, mollusks, and crustacea-r-Preparation of animal articles of 

 food Aliments derived from the vegetable kingdom Cereal grains Bread 

 Leguminous roots, leaves, seeds, etc. Condiments and flavoring articles. 



ALTHOUGH the number of distinct alimentary principles is 

 comparatively small, the different articles used as food in the 

 civilized world are almost innumerable. In the selection of 

 these articles, the natural instincts of man have become so 

 developed and modified by habit and education, that little 

 apparently remains to indicate the character of his original 

 tastes. The more powerful races, in their conquests and 

 explorations, have ever regarded the knowledge of new arti- 

 cles and of new and improved methods of preparation of 

 food as their most valuable acquisitions from foreign lands ; 

 until, in the centres of civilization, the luxurious diet of the 

 epicure comprises the products of nearly every climate and 

 soil on the face of the globe, prepared with a scientific skill 

 which is the result of the studies and experience of ages. 

 Though the necessary and proper diet of man must present 

 a certain physiological variety, the articles used may be very 

 simple. All that is requisite is that the different alimentary 

 principles shall be present in proper quantity, and that they 

 be not unpalatable nor in such a form as to become dis- 

 tasteful from monotony. In normal alimentation it is indis- 



