Calves' feet make good jelly; and pigs' feet, ears, and head are soused or made into scrapple.

Blood-puddings are much eaten by Germans, but we are not likely to adopt their use.

Fresh blood has, however, been found of wonderful effect for consumptive patients; and there are certain slaughter-houses in our large cities where every day pale invalids are to be found waiting for the goblet of almost living food from the veins of the still warm animal.
Horrible as it seems, the taste for it is soon acquired; and certainly the good results warrant at least the effort to acquire it.
VENISON comes next in the order of meats, but is more like game than any ordinary butchers' meat.

It is lean, dark in color, and savory, and if well cooked, very digestible.
POULTRY are of more importance to us than game, and the flesh, containing less nitrogen, is not so stimulating as beef or mutton.

Old fowls are often tough and indigestible, and have often, also, a rank flavor like a close hen-house, produced by the absorption into the flesh of the oil intended by nature to lubricate the feathers.
GAME contains even less fat than poultry, and is considered more strengthening.