OTHER ANIMAL FOODS 51 



and so, when questioned by an older sister as to the 

 origin of sausage, replied, "Only the butcher knows." 



There are various ideas in regard to the value of 

 meat as a food. Some think that eating it at every 

 meal is necessary for the greatest strength and vigor. 

 Others believe themselves much healthier and stronger 

 without any meat. They reason that people afflicted 

 with certain diseases are advised to eat little or no 

 meat. Food that is harmful to an invalid, they think, 

 may, in time, injure a well person. Still others hold 

 that a moderate amount, once or twice a day, in small 

 quantities, is best, especially for brain workers. 



A study of the chemistry of foods, as well as a 

 knowledge of the remarkable powers of endurance 

 shown by the Japanese and other people on a diet 

 composed largely of rice, certainly proves that it is pos- 

 sible to be strong and 'well without eating meat. We. 

 also see meat eaters who appear to be enjoying the most 

 vigorous health. Undoubtedly the best plan is for 

 each person to regulate his diet by what seems to be 

 true of his own body. The truth of the old saying, 

 "What is one man's meat is another man's poison," 

 has often been demonstrated. In the use of meat as of 

 other foods, it is for us to learn to be either wise or 

 foolish builders. 



But what about fish? How do these finny dwellers 

 in the water world, which so many people greatly 

 enjoy luring from their liquid home, help in our struc- 

 ture? Did the Creator place them in the streams 



