360 



as 3-83 to 1 in the half-fat ox, and as 6 '28 to 1 in the half-fat old 

 sheep. 



It will perhaps be objected, that when animals are so far fattened 

 as to attain the relations above stated, the feeder is simply inducing 

 disease in the animals themselves, and frustrating that which, it is 

 considered, should be the special advantage of a meat-diet, namely, 

 the increase in the relative supply of the flesh-forming constituents 

 in our food. It cannot be doubted, however, that in animals that 

 would be admitted, by both producer and consumer, to be in only a 

 proper condition of fatness, there would be a higher relation of 

 non-nitrogenous substance, in its respiratory and fat-forming capa- 

 city to flesh -forming material, in their total consumed portions, than 

 in the average of onr staple vegetable foods. It may be true, that 

 with the modern system of bringing animals very early forward, the 

 development of fat will be greater, and that of the muscles and other 

 nitrogenous parts less than would otherwise be the case ; but it is 

 certain, that if meat is to be economically produced, so as to be 

 within the reach of the masses of the population, it can only be so 

 on the plan of early maturity. Nor will it be questioned, that the 

 admixture with their otherwise vegetable diet, of the meat so pro- 

 duced is, in practice, of great advantage to the health and vigour of 

 those who consume it. 



It is true that individual joints or other parts, as sold, will fre- 

 quently have a less proportion of fat to flesh-forming matter than, 

 according to the above supposition, will be consumed. Some fat 

 will also be removed in the process of cooking. But this portion 

 will generally still be consumed in some form. And where fresh 

 meat is bought, so also are suet, lard, and butter, which, either add 

 to the fatness of the cooked meats, or are used further to reduce the 

 relative flesh-forming capacity of the collaterally consumed vegetable 

 foods. 



It would, indeed, appear to be unquestionable, that the influence, 

 on the large scale, of the introduction of animal food to supplement 

 our otherwise mainly farinaceous diet, is to reduce and not to increase 

 the relation of the nitrogenous or peculiarly flesh-forming to the 

 non-nitrogenous constituents (reckoned in their respiratory and fat- 

 forming capacity) of the food consumed. 



That, nevertheless, a diet containing a due proportion of animal 



