In this dish, a small portion of meat is cooked so judiciously as to flavor a large mass of vegetables and broth; and this, served with salad and oil and bread, forms a meal which can hardly be surpassed in its power of making the most of every constituent offered.

In Germany soups are a national dish also; but their extreme fondness for pork, especially raw ham and sausage, is the source of many diseases.

Sweden, Norway, Russia,--all the far northern countries,--tend more and more to the oily diet of the Esquimaux, fish being a large part of it.

There is no room for other illustrations; but, as you learn the properties of food, you will be able to read national dietaries, from the Jewish down, with a new understanding of what power food had and has in forming national peculiarities.
It is settled, then, that to renew our muscles which are constantly wearing out, we must eat the food containing the same constituents; and these we find in meat, milk, eggs, and the entire gluten of grains, &c, as in wheaten-grits or oatmeal.
Fat and heat must come to us from the starches and sugars, in sufficient supply to "put a layer of wadding between muscles and skin, fill out the wrinkles, and keep one warm." To find out the proportion needed for one's own individual constitution, is the first work for all of us.

The laborer requires one thing, the growing child another, the man or woman whose labor is purely intellectual another; and to understand how best to meet these needs, demands a knowledge to which most of us have been indifferent.