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element is wholly excluded." Dr. Guy, King's College, London.
"As regards laborers who seek strength and muscle in pork and beef, may we not refer them to the ox, the horse, the bison, the elephant, and ask if these powerful creatures get their majestic muscles from dead hogs, horses, sheep, cows and hens? Must the working ox digest three or four pounds of beef per day that he may keep up his strength? There is nothing more strikingly simple in Nature than the fact that other substances produce these results. Will you deny this in the face of an unmistakable truth, and assert to-morrow that you must have sausage and chicken, mutton and ham, to sustain you ? . . . That cold countries require flesh-eating to generate heat in the body, is an exploded notion. . . . Vegetable fibrine and animal fibrine, vegetable albumen and animal albumen hardly differ even in form." G. L. Ditson, M. D.
Grain and other nutritious vegetables yield us, not only starch, sugar and gum, the carbon which protects our organs from the action of oxygen, and produces in the organism the heat which is essential to life; but also, in the form of vegetable fibrine, albumen and caseine, our blood, from which the other parts of our body are developed." Prof. Liebig, in "Animal Chemistry."
7. AGRICULTURAL.
It requires not more than one-eighth as much land to sustain a given number of persons from the direct products of the soil, as from those products converted into beef or pork.
"A spot of ground which, if in Mexico when used for bananas, will support two hundred aud fifty persons, would sustain in wheat in Europe ten persons, or in beef and pork only one." Humboldt.
"Careful estimates prove that a horse (or cow) requires for its sustenance the product of eight times as much land as would furnish food for a man." New York Tribune.
