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not only are the elements of human nutrition all present in the plant kingdom, but in more abundant quantity in many of the articles in common use, and combined in more suitable proportions, than is the case with any animal flesh.
In muscle making properties barley, southern corn, oats, wheat, beans, lentils, peas etc., outrank beef; in heat and fat producing, nuts, sweet cherries, dates, figs, prunes, barley, buckwheat, corn, oats, rice, rye, wheat, beans, lentils, peas, sweet potatoes etc., far outrank the meats; in phosphorus, figs, prunes, barley, southern corn, oats, beans, peas, etc., excel animal flesh; in the higher elements of nerve and brain nutrition, lying beyond the scope of present chemical science, in the realm of physiological electro-magnetism or psychical chemistry, the fruits, nuts, and grains are inmeasurably superior to all forms of animal diet; while as to the relative proportion of solid matter and water, wheat, peas, rice, beans, lentils, corn, and oatmeal head the list with 3 to 3½ times as much solid matter as the meats—and the juicy fruits and vegetables are on the other hand superior to the meats where a large amount of liquid is desirable.
Health and strength can perhaps be more perfectly sustained upon whole wheat [unbolted, unleavened] than upon any other one article: it containing more nearly the due proportion of azotized and non-azotized matter, required to renew the system and to supply combustible material.
The muscles are nourished by the nitrates; fat and heat are derived from the carbonates; the brain, nerves and bones use the phosphates. These are present in the body in about the proportion of 25 per cent. of nitrates, 62 of carbonates, and 8 of the phosphates. Substances containing these elements in organized plant form are required for food. In the inorganic, mineral, or purely chemical form they are not food, and if used do not make
