eating of dead bodies as very little better than cannibalism. Moreover, the constantly increasing demand of the new age upon bodily and nervous energies will call for nourishment suited to their supply. This, and the wastefulness of second-hand food, will banish all flesh from the bill of fare. Fish will be eaten longer than meat. But more than anything else, the need for economy will reform our dinner-tables, and eventually all food will have to be obtained directly from the soil, if we are to have food enough to nourish our overgrown population at all. We shall not be able to afford to waste the ground on pasturage. We must use it to produce cereals, nuts and fruits, which are not only a much more remunerative crop, but will also use up in their assimilation far less nervous and peptic energy—energy which we shall need to make the most of. The cereal foods—products of wheat, barley, maize, and perhaps still (to a certain extent) oats—which will form the staple of our diet, will be partially cooked at the granaries by dry heat; they will need very little treatment at home. Vegetables, cooked, not in the wasteful manner now in vogue, but by conservative methods which will preserve their valuable saline constituents, will have to be prepared in our own kitchens; but pulse in various forms (as pease, lentil flour, etc.) will be supplied to us almost wholly cooked. A
