such foods, then it is very often objected that carrots and
cabbages are not liked, or would not be cared for _all_ the time. The
best way to answer this objection is to cite a few plain facts. From a
catalogue of a firm supplying vegetarian specialties, (and there are now
quite a number of such firms), most of the following information is
derived:

Of nuts there are twelve varieties, sold either shelled, ground, or in
shell. Many of these nuts are also mechanically prepared, and in some
cases combined, and made into butters, nut-meats, lard, suet, oil, etc.
The varieties of nut-butters are many, and the various combinations of
nuts and vegetables making potted savouries, add to a long list of
highly nutritious and palatable nut-foods. There are the pulses dried
and entire, or ground into flour, such as pea-, bean-, and lentil-flour.
There are the cereals, barley, corn, oats, rice, rye, wheat, etc., from
which the number of preparations made such as breakfast foods, bread,
biscuits, cakes, pastries, etc., is legion. (One firm advertises
twenty-three varieties of prepared breakfast foods made from cereals.)
Then there are the fruits, fresh, canned, and preserved, about
twenty-five varieties; green vegetables, fresh and canned, about
twenty-one varieties; and roots, about eleven varieties.

The difficulty is not that there is insufficient variety, but that the
variety is so large that there is danger of being tempted beyond the
limits dictated by the needs of the body. When, having had sufficient
to eat, there yet remain many highly palatable dishes untasted, one is
sometimes apt to gratify sense at the expense of health and
good-breeding, to say nothing of economy. Simplicity and purity in food
are essential to physical health as simplicity and purity in art are
essential to moral and intellectual progress. 'I may say,' says Dr.
Haig, 'that simple food of not more than two or three kinds at one meal
is another secret of health; and if this seems harsh to those whose day
is at present divided between anticipating their food and eating, I must
ask them to consider whether such a life is not the acme of selfish
shortsightedness. In case they should ever be at a loss what to do with
the time and money thus saved from feasting, I would point on the one
hand to the mass of unrelieved ignorance, sorrow, and suffering, and on
the other to the doors of literature and art, which stand open to those
fortunate enough to have time