It is not at all unlikely that such is the case, and that, for example, the fat of an obese anaemic person may differ from that of a fat and florid person.

The flabby, relaxed state of many fat people is possibly due not alone to peculiarities of the fat, but also to want of tone and tension in the areolar tissues, which, from all that we now know of them, may be capable of undergoing changes as marked as those of muscles.
That, however, animals may take on fat which varies in character is well known to breeders of cattle.

"The art of breeding and feeding stock," says Dr.Letheby,[9] "is to overcome excessive tendency to accumulation of either surface fat or visceral fat, and at the same time to produce a fat which will not melt or boil away in cooking.

Oily foods have a tendency to make soft fats which will not bear cooking." Such differences are also seen between English and American bacon, the former being much more solid; and we know, also, that the fat of different animals varies remarkably, and that some, as the fat of hay-fed horses, is readily worked off.

Such facts as these may reasonably be held to sustain the popular creed as to there being bad fats and good fats, and they teach us the lesson that in man, as in animals, there may be a difference in the value of the fats we acquire, according as they are gained by one means or by another.
The recent researches of L.Langer have certainly shown that the fatty tissues of man vary at different ages, in the proportion of the fatty acids they contain.
I have had occasion, of late years, to watch with interest the process of somewhat rapid but quite wholesome gain in flesh in persons subjected to the treatment which I shall by and by describe.