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CHAPTER I. 



jTj Introductory and General. 



Man an Omnivorous Animal — Some Eastern Nations eschew 

 Animal Food — ^Varieties of Food of Different People — Man 

 the only Cooking Animal — ^Variable Food in Different Ages 

 and Climates — Less Animal Food Eaten in Tropical Regions 

 than in Temperate and Arctic Regions — ^Various Food Deli- 

 cacies — A Chinese Dinner — Wild American Animals as Food 

 — Marrow — Tinned or Preserved Meats — Statistics of Imports 

 of Animal Food from America — Charqui — Dried and 

 Jerked Meats of Different Countries — Pastoormah — 

 Dendeng — Frozen Carcases — Choice Morsels held in Special 

 Estimation — ^Value of our Imports of Animals and Animal 

 Products for Food in 1883 — Advance in Prices — Meat Con- 

 sumption in France — Meat Production and Consumption in 

 Russia — United States Consumption — Mutton Despised in 

 many Countries — Large Consumption in G-reat Britain — 

 Slaughter of Sheep in Buenos Ayres — Goats' Flesh very little 

 Eaten — Our Foreign Supplies of Animal Food — ^Average In- 

 dividual Consumption — ^Value of Cheese as Food — Imports of 

 Butter and Cheese from Abroad — Diseased Meat as Food — 

 Not considered to be Injurious — German Legislation 

 thereon — Extensive Use of Animals which have Died by a 

 large Low-Caste Population in India — M. Delcroix's Per- 

 sonal Experience of a Quarter of a Century Feeding on the 

 ■Flesh of Diseased Animals — Medical Evidence taken on this 

 Subject before the Irish Cattle Trade Defence Association — 

 Diseased Lung of a Bullock Cooked and Eaten — Opinion of 

 the Lancet on Diseased Meat. 



Professor Owen has well observed that — "Whatever 

 the animal kingdom can aflford for our food or clothing, 

 for our tools, weapons, or ornaments — whatever the lower 



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