This, however is not quite fair to the pork, because smaller amounts of it will satisfy the appetite and furnish the body with sufficient fuel and nutrition.

If it be eaten in moderate amounts and thoroughly chewed, it is a wholesome and valuable food.
Veal is slightly less digestible than beef or mutton, on account of the amount of slippery _gelatin_ in and among its fibres; but if well cooked and well chewed, it is wholesome.
The other meats--chicken, duck, and other poultry, game, etc .-- are of much less nutritive value than either beef, pork, or mutton, partly because of the large amount of waste in them, in the form of bones, skin, and tendons, and partly from the greater amount of water in them.
But their flavors make them an agreeable change from the staple meats.
Fish belongs in the same class as poultry and consists of the same muscle substance, but, as you can readily see by the way that it shrinks when dried, contains far more water and has less fuel value.

Some of the richer and more solid fishes, like salmon, halibut, and mackerel, contain, in addition to their protein, considerable amounts of fat and, when dried or cured, give a rather high fuel value at moderate cost.

But the peculiar flavor of fish, its large percentage of water, and the special make-up of its protein, give it a very low food value, and render it, on the whole, undesirable as a permanent staple food.

Races and classes who live on it as their chief meat-food are not so vigorous or so healthy as those who eat also the flesh of animals.