simpler diet can afterwards gradually be made, according to conviction,
tastes and bodily adaptability. It must not be expected that a change,
even an ultimately very advantageous one, will always meet with an
immediate and proper response from digestive and assimilative organs which
have been accustomed for many years, perhaps by inheritance for
generations, to another manner of living. There are several preparations
produced from centrifugalised milk--that is milk from which the butter fat
has been removed, which consist chiefly of proteid. These have a value in
increasing the proteid contents of foods which may be thought deficient.
The addition of these manufactured products appear unnecessary, as most
of our food contains an abundance of proteid, and we can easily limit the
quantity or avoid altogether those that are thought defective.

The later apologists for a flesh diet have had to admit that it is not a
physiological necessity; but they have attempted to justify its use by a
theory somewhat as follows. It is admitted, that any excess of proteid
over that necessary for its special province of producing tissue, is
utilised as a force-producer, in a similar manner to the carbo-hydrates.
When the molecule is split up, and the carbon utilised, the nitrogen
passes off in the form of urea by the kidneys. The theory propounded is
that at the moment the nitrogen portion is liberated, it in some manner
stimulates the living protoplasm of the nerve cells in its immediate
neighbourhood to a higher state of activity. These views are given by Dr.
Hutchison in his book on "Food," but there are no substantial grounds for
them. It is only prompted by a wish to excuse a cherished habit. Sir
William Roberts, M.D., in "Dietetics and Dyspepsia," p. 16 says that "high
feeding consists mainly in a liberal allowance of meat, and in the
systematic use of alcoholic beverages, and that low-feeding consists in a
diet which is mainly vegetarian and non-alcoholic," and he proceeds to say
that the high-fed classes and races display, on the whole, a richer