202 QUARTERLY JOURNAL. 



such as fat and ardent spirits, inappropriate. The diet of the ii>« 

 habitants of these countries consist therefore mainly of the sac- 

 charine principle, united with small proportions of the other two, 

 The rice and fresh fruits which constitute the repast of the Hin- 

 doo, offer as striking a contrast with the flesh and train oil of the 

 Esquimaux, as the warm skies and lazy life of the former do to i( 

 the snow huts and hunting excursions of the latter. 



If we would produce a great muscular development with little 

 fat, much exercise is necessary and a diet composed of albumi- 

 nous matter, with little of the oleaginous or saccharine princi- 

 ple. This is the diet on which carnivorous animals subsist, and 

 the hardness of their muscles and absence of fat are well known. 

 This is also the diet on which men are put when trained in Eng- 

 land for prize fighting. Jackson, a celebrated trainer^ stated to 

 John Bell that he usually began the system by an emetic and two 

 or three purges. Beef and mutton, the lean of fat meat being 

 preferred, constituted the principal food ; veal, lamb and pork he 

 found less digestible. Fish was said to be a " watery kind ol 

 diet," and is employed by jockeys who wish to reduce then 

 weight by sweating. Stale bread was the only vegetable food 

 allowed. The quantity of fluid permitted was 2h pints, but fer- 

 mented liquors were strictly forbidden. Two full meals with j 

 light supper were usually taken. The quantity of exercise em 

 ployed was very considerable, and such as few men of ordinary 

 strength could endure. The effects of trainers' regimen are hard 

 ness and firmness of the muscles, clearness of skin, capability o 

 bearing continued severe exercise, and a feeling of freedom am 

 lightness (or " corkiness") in the limbs. 



If instead of great muscular development we would favor th< 

 production of fat with tender muscular flesh, we must adopt a dif 

 ferent regimen. First of all, we must secure rest, for exercis« 

 develops the muscles, and by giving activity to respiration it llt\ 

 troduces more oxygen, which burns up the fat. With this w 

 must have a somewhat elevated temperature without which rest i. 

 impossible. The diet should consist of a small proportion of All 

 albuminous principle with a free use of the oleaginous and stilt 

 more of the saccharine principle. With such a regimen the fa' 

 of the food finds no oxygen to burn it, and is stored up in th 

 cellular tissue, while the saccharine principle, for the same reason 



