184 
be by some means analogous, or by a gelatinous 
substance of a peculiar nature. Several species 
of actiniz are edible, and even very sapid. Plau- 
cus says they are ate in Italy; and, according to 
Rumphius, they are also an article of food in 
Amboyna. 
ANIMAL FOOD. Either the food of animals, 
or flesh and other animal substances used as 
food. In both senses, but particularly in the 
former, it will be noticed under the words Fop- 
pER, Koop, Nurrition: which see. In the latter 
sense, we have to refer the reader to the article 
ALIMENTARY Principies fora general view of the 
subject of diet. For the following excellent ob- 
servations on the undue use of animal food we 
are indebted to an article in the ‘Atheneum’ 
journal, on a recently published work entitled, 
‘Fruits and Farinacea the Proper Food of Man; 
being an attempt to prove from History, Ana- 
tomy, Physiology, and Chemistry, that the Ori- 
ginal, Natural, and Best Diet of Man is derived 
from the Vegetable Kingdom. By John Smith,’ 
“The question,” says the reviewer, ‘is, what 
kinds of food are the best adapted for replenish- 
ing the waste, and restoring the healthful vigour 
of the organic functions? We say healthful; 
for it is an important fact, that food may be 
too nutritious—too concentrated for the bodily 
organs to convert into the requisite substances, 
with the ease, expedition, and efficacy necessary 
to health. ‘The opinion is pretty generally en- 
tertained, that the amount of nutriment in ani- 
mal food is much greater than is contained in 
any vegetable production; but this is undoubt- 
edly a mistake. Flesh, from its stimulating 
qualities, imparts a feeling of strength, and is 
considered to be more nutritious than any other 
kind of food. It, however, not only exhausts the 
stomach more in the process of gastric digestion, 
but works the whole organic machinery of life 
with more rapidity and intensity; and therefore 
causes a proportionably greater waste of the sub- 
stance of the organs in a given time; and, con- 
sequently, increases the demand of the system 
for fresh supplies of aliment.’ Chemical analysis 
may be usefully adduced in behalf of the com- 
parative nutriment of various kinds of food. 
Beef, mutton, and other kinds of flesh, we are 
told, contain only 28 per cent. of nutritious mat- 
ter ; while wheat is said to contain 95, barley 92, 
rice 88, oats 74, pease 57, and potatoes from 20 to 
26. Flesh meat, therefore, is not intrinsically 
more nutritious than potatoes. But it is so great 
a stimulant, that by raising the spirits, and hur- 
rying the process of transformation, it is thought 
to be the more invigorating. This artificial and 
unnatural excitement is like that which is pro- 
duced by spirituous liquors, or any other liquors 
in which there is a large proportion of alcohol. 
Though while the stimulation continues a person 
is able to work harder, this excitement of the 
nervous energy and quickening of the circulation 
is invariably followed by a corresponding depres- 
ANIMAL FOOD. 
sion. And when stimulants become habitual, 
they really become necessaries. The exhaustion 
by which they are inevitably followed very often 
incapacitates for the duties of life, until recourse 
is had to the same artificial means of reanima- 
tion. In such cases, the habit can be changed 
by slow degrees only, and by a greater exercise 
of self-denial than falls to the lot of most people. 
By the progressive reduction of the quantity of 
stimulating food, and a corresponding increase 
in the quantity of the farinaceous, the bodily 
machine acquires not only increased vigour, and 
the spirits more equanimity, but the organization 
becomes more durable as well as more healthy. 
But, on the other hand, the diet of man may 
have too little of the stimulating. Where the 
nutritive properties only prevail, the bodily func- 
tions are sluggishly performed, and a kind of 
stupor creeps over the frame. | 
“The comparative nutriment contained in the 
various articles of food used in the country, forms 
so important a subject that we are induced to 
give a tabular view of the proportion in every 
1,000 parts :— 
Bones, . 510 | Rye, 792 | 
Mutton, 290 | Oats, 742 | 
Chicken, 270 | Almonds, 650 | 
Beef, 260 | Tamarinds, 640 | 
Veal, 250 | Plums, . 290 | 
Pork, 240 | Grapes, 270 
Blood, 215 Apricots, 260 
Codfish, 210 | Potatoes, . 260 
Sole, 210 | Cherries, 250 
Brain, By 200 | Peaches, 200 
Haddock, 180 | Gooseberries, 180 
White of EBs, 140 | Apples, 170 
Milk, 72 | Pears, . 160 
Wheat, 950 | Beet Root, 148 
Nuts, . 930 | Strawberries, 120 
Pease (dry), 930 | Carrots, 98 
Barley, : 920 | Cabbage, 73 
Morels, 896 | Turnips, 42 
Beans Cary)» 890 | Melons, 30 
Rice, 880 | Cucumber, 25 
Bread, 800 
“ Another element of health, and consequently 
of strength, is the facility of digestion. From 
Dr. Beaumont’s Tables it appears that the follow- 
ing articles were converted into chyle, viz., di- 
gested in the times indicated :— 
H. M. 
Rice, boiled soft, 2b shi : 3 1 06 
Apples, sweet and ripe, 1 30 
Sago, boiled, x 1 45 
Tapioca, Barley, Stale Bread, Cabbage 
with vinegar, raw, boiled Milk and 
Bread, and Milk cold, : 2 0 
Potatoes, roasted, and Parsnips, boiled, | 2 30 
Baked Custard, 4 2 45 
Apple Dumpling, . 3 0 
Bread Corn, baked; and Carrots, boiled, 315 
Potatoes and Turnips, boiled; Butter 
and Cheese, . ‘ % 5 3 30 
Tripe and Pigs’ Feet, 1 0 
Venison, 5 1 35 
Oysters, undressed ; and Egg Ss, raw, . 2 38 
Turkey and Goose, : ; 2 30 
Eggs, soft boiled; Beef and Mutton, 
roasted or boiled, ; Je Ong 
Boiled Pork, stewed peut Bess hard- 
boiled or fried, 3 30 
