ANIMAL FOOD. 279 



PIGEON ana smaller birds are usually tender and relishing, and 

 may be eaten with safety by the convalescent. 



RABBIT flesh has some resemblance in general and nutritive 

 character to that of poultry. It is somewhat loose in texture, with- 

 out decided flavor, and is digested with ease. It may be eaten by 

 the convalescent with due caution against unsuitable accessories and 

 condiments. 



HA^E provides flesh of harder texture, of fuller flavor, and more 

 stimulating nature than that of the rabbit. It is most nutritious; 

 but as it is not very easily digested, it is a food for the healthy 

 rather than for the sick. 



Fish is very valuable as food if eaten as soon as possible after 

 capture. There is a prejudice against it from the belief that it has 

 no nutritive value, but this probably arises from the fact that it does 

 not easily satisfy hunger, and is quickly digested, so that the appe- 

 tite soon returns. It is nevertheless highly nutritious. "Fish- 

 eaters," says Dr. Davy, " are especially strong, healthy and prolific. 

 In no other class than in that of fishers do we see larger families, 

 handsomer women and more robust and active men." Fish, espec- 

 ially white fish, is less stimulating than meat, contains little fat, is 

 easily digested, and therefore forms the most suitable aliment for 

 invalids, dyspeptics and those who suffer from brain-fag. Indeed, 

 in consequence of the large proportion of nitrogenous matter in the 

 composition of fish, abounding as it does in brain and nerve-making 

 elements, it is especially adapted to all those upon whom there are 

 great demands for nervous energy, and is therefore useful in some 

 cases of nervous exhaustion. 



The quality of all fish is superior before spawning-time, for it 

 is then " in season." Young fish can always be eaten. Fish caught 

 from the deep seas are better than those from shallow bays. Fresh- 

 water fish from deep, clear water, with a stony bottom, are better 

 than those from muddy shallows. 



A sign of the freshness of fish is its firmness and rigidity. 

 For the invalid it should always be boiled or broiled in oil ; the fat 

 added in frying renders the fish less digestible. Dried, salted, 

 smoked or pickled fish should not be seen in the sick-room. A lit- 

 tle fresh fish, well boiled, served with bread and butter, without 

 sauces and seasonings, may frequently tempt the fastidious, dainty 

 appetite. 



SALMON stands pre-eminent as a delicacy, and more nearly 

 resembles the meat of animals than that of other fish; fat is inter- 

 mixed with the muscular fibre and underlies the skin, particularly 

 of the belly. It is too rich for invalids. The nutritive value of 

 its flesh to those who can digest it is not much less than that of the 

 red-blood flesh of other animals. 



MACKEREL, HERRING and EELS are also fatty in their composi- 

 tion, and therefore less suitable than white fish for those whose 

 powers of digestion are feeble. 



