hould eat pulse foods at all; and then only when they have
plenty of physical work to do. I have known several people who tried
vegetarianism who have given up the trial in despair, and, when I
inquired closely into the causes, the abuse of pulse food was
generally the chief one.

I will now give a list of the composition of the various foods, which
may be instructive and useful to those to whom the study of dietetics
is new, as well as to vegetarians who may wish to use it for
reference. The list is copied from a little pamphlet by A.W. Duncan,
published by the Vegetarian Society in Manchester.

BUTCHERS' MEAT AND FISH.

Flesh F.
100 Parts Albuminoids. Gristle, Fat. Extractives, Mineral Water.
Contain Ossein, etc. &c. Matter.

Mutton Chop 7.6 1.2 42.0 4.1 1.0 44.1
Mutt'n C.Bone -- 18.7 9.0 -- 40.1 32.2
Beef 8.0 7.0 30.0 -- 5.0 50.0
Pork 4.5 5.5 50.0 -- 1.5 38.5
Fowl 14.0 7.0 -- -- 2.5 76.5
Mackerel 13.5 12.5 2.2 3.1 68.7
Herring 10.0 7.0 -- 2.0 81.0
Bacon 8.1 65.2 3.8 0.6 22.3

Heat-producers
100 Parts Flesh- Starch, Fat. Mineral Indigestible Water.
Contain formers. Sugar, &c. Matter. Fibre.

GRAINS.

Wheat, White
English 11.0 69.0 1.2 1.7 2.6 14.5
Fine Flour,
from white
soft Wheat 10.5 74.3 0.8 0.7 0.7 13.0
Coarse Bran 15.0 44.0 4.0 6.0 17.0 14.0
Household
Flour, J.B. 16.2 69.0 1.1 0.7 0.5 11.8
Oatm'l, fresh
Scotch 16.1 63.0 10.1 2.1 3.7 5.0
Buckwheat,
husk free 15.2 63.6 3.4 2.3 2.1 13.4
Pearl Barley 6.2 76.0 1.3 1.1 0.8 14.6
Barley Meal 11.7 71.0 1.7 0.5 0.1 15.0
Rye flour 10.5 71.0 1.6 1.6 2.3 13.0
Maize 9.0 64.5 5.0 2.0 5.0 14.5
Rice, cleaned 7.5 76.0 0.5 0.5 0.9 14.6

PULSE.

Peas 22.4 51.3 2.5 3.0 6