"vegetarian" have not the remotest claim to express that fact, while they have an express meaning of their own in daily use—namely, the obvious one of designating products of the vegetable kingdom. It may not be easy at once to construct a simple term which differentiates clearly from the true vegetarian the person who also uses various foods belonging to the animal kigndom, and who abjures only the flesh of animals. But it is high time that we should be spared the obscure language, or rather the inaccurate statement, to which milk and egg consumers are committed, in assuming a title which has for centuries belonged to that not inconsiderable body of persons whose habits of life confer the right to use it. And I feel sure that my friends "the vegetarians," living on a mixed diet, will see the necessity of seeking a more appropriate designation to distinguish them; if not, we must endeavor to invent one for them.
But why should we limit by dogma or otherwise man's liberty to select his food and drink? I appreciate the reason for abstaining from alcoholic drinks derived from benevolent motive or religious principle, and entertain for it the highest respect, although I can not myself claim the merit of self-denial or the credit of setting an example—abstaining, like many others, solely because experience has taught that to act otherwise is manifestly to do myself an injury.
This brings me to the point which I desire to establish, namely, that the great practical rule of life in regard of human diet will not be found in enforcing limitation of the sources of food which Nature has abundantly provided. On the contrary, that rule is fulfilled in the perfect development of the art of adapting food of any and every kind to the needs of the body according to the very varied circumstances of the individual, at different ages, with different forms of activity, with different inherent personal peculiarities, and with different environments. This may read at first sight, perhaps, like a truism; but how important is the doctrine, and how completely it is ignored in the experience of life by most people, it will be my object here to show.
I have already alluded to the fact that the young and rapidly growing infant, whose structures have to be formed on the soft and slender lines laid down before birth, whose organs have to be solidified and expanded at one and the same time, in which tissues of all kinds are formed with immense rapidity and activity, requires animal food ready prepared in the most soluble form for digestion and assimilation. Such a food is milk; and, if the human supply is insufficient, we obtain in its place that of the cow, chiefly; and during the first year of life milk constitutes the best form of food. After that time other kinds of nourishment, mostly well-cooked wheaten flour in various shapes, begin to be added to the milk which long continues to be a staple source of nourishment to the young animal. Eggs, a still more concentrated form of similar food, follow, and ultimately the dietary is enlarged by additions of various kinds, as the growing pro-
