ULTIMATE USES OF FOOD STUFFS. 427 



quantity of proteid than that given in this table, but in their 

 case the fats and starches should be proportionately increased. 



Such a dietary could be obtained from many comestibles alone, 

 and hence the taste of the individual may be exercised in select- 

 ing his food without much departing from such a standard. In- 

 dividual taste commonly selects foods with too much proteid 

 i. e., an excess of nitrogen whilst the cheapness of vegetable 

 products dictates their use in greater abundance as food. 



Compare Chap. V, p. 102, where the quantity of the different 

 food stuffs in some of our common articles of diet is given. 



