FLESH AS AN ARTICLE OF FOOD. 283 



if you are to risk heavy stakes and travelling expenses, you are 

 penny wise and pound foolish if you are niggardly of your 

 purse in rearing. This plan also, or one more expensive even, 

 is adopted by most of those who are successful at the present 

 time, and therefore, to compete with them, you must do as 

 they do. 



But you not only want boldness and strength in the grey- 

 hound, you also want the respiratory or breathing process well 

 established. In other words, you want a good winded dog, and 

 to effect this purpose, flesh is utterly useless as an article of food ; 

 at least, it would require an enormous quantity to produce the 

 same effect as a small proportion of flour. It is now ascertained 

 beyond the possibility of doubt, that all articles of food in 

 omnivorous mammalia must be divided into two classes, one of 

 which serves for the true nutrition and reproduction of the solid 

 parts of the body, whilst the other ministers both to the perform- 

 ance of these processes, and also to the production of animal heat, 

 which is mainly effected by the agency of the heart and lungs. 

 If, therefore, the two processes are not both equally attended to, 

 you will have either, on the one hand, in the dog reared on flesh 

 alone, a great overgrown muscular frame with small chest, weak 

 heart and lungs, or, in the flour-fed animal, a fat, unwieldy, 

 hippopotamus-like dog, without muscular developement or animal 

 spirits, but generally of good wind. It is well known that the 

 dog may be reared and fed upon either of these classes of 

 food ; but experience teaches the advantage, and science shows 

 the reason of their due admixture. Those who require further 



