Among articulated animals are the lobsters, crabs, and shrimps. Among mollusks, the oyster and all the shellfish, which, as well as the preceding animals, in chemical composition closely resemble that of fish properly so called.
I shall not enter on a discussion of the question, Is man designed to be a vegetable feeder, or a flesh-eating or an omnivorous animal? Nor shall his teeth or other organs be examined in reference thereto. Any evidence to be found by anatomical investigation can only be safely regarded as showing what man is and has been. That he has been and is omnivorous to the extent of his means, there can exist no doubt. Whether he has been generally prudent or happy in his choice of food and drink is highly improbable, seeing that until very recently he has possessed no certain knowledge touching the relations which matters used as food hold with respect to the structure and wants of his body, and that such recent knowledge has been confined to a very few individuals. Whatever sound practice he may have attained, and it is not inconsiderable, in his choice and treatment of food, is the result of many centuries of empirical observation, the process of which has been attended with much disastrous failure and some damage to the experimenters. No doubt, much unsound constitution and proclivity to certain diseases result from the persistent use through many generations of improper food and drink.
Speaking in general terms, man seems, at the present time, prone to choose foods which are unnecessarily concentrated and too rich in nitrogenous or flesh-forming material, and to consume more in quantity than is necessary for the healthy performance of the animal functions. He is apt to leave out of sight the great difference, in relation to both quantity and quality of food, which different habits of life demand, e. g., between the habits of those who are chiefly sedentary and brainworkers and of those who are active and exercise muscle more than brain. He makes very small account of the different requirements by the child, the mature adult, and the declining or aged person. And he seems to be still less aware of the frequent existence of notable individual peculiarities in relation to the tolerance of certain aliments and drinks. As a rule, man has little knowledge of, or interest in, the processes by which food is prepared for the table, or the conditions necessary to the healthy digestion of it by himself. Until a tolerably high standard of civilization is reached, he cares more for quantity than quality, desires little variety, and regards as impertinent an innovation in the shape of a new aliment, expecting the same food at the same hour daily, his enjoyment of which apparently greatly depends on his ability to swallow the portion with extreme rapidity, that he may apply himself to some other and more important occupation without delay. Eating is treated, in fact, by multitudes much as they are disposed to treat religious duty—which eating assuredly is—that is, as a duty which is generally irksome, but unfortunately necessary to be
