The Golden Age Cook Book. Henrietta Latham Dwight
organs, as well as from the character of his skin and the general structure of his limbs.”
Sylvester Graham, M. D.: “Comparative anatomy proves that man is naturally a frugivorous animal, formed to subsist upon fruits, seeds, and farinaceous vegetables.”
Professor Wm. Lawrence, F. R. S.: “The teeth of man have not the slightest resemblance to those of carnivorous animals; and, whether we consider the teeth, jaws, or digestive organs, the human structure closely resembles that of the frugivorous animals.”
Dr. Jozef Drzewiecki: “There is no doubt that fruit and vegetable food purifies the blood, while meat inflames and is the source of many diseases, which are the punishment for breaking the natural law and command.”
Professor Vogt: “The vegetarian diet is the most beneficial and agreeable to our organs, as it contains the greatest amount of carbon hydrates and the best proportion of albumen.”
Sir Henry Thompson, M. D., F. R. C. S.: “It is a vulgar error to regard meat in any form as necessary to life. All that is necessary to the human body can be supplied by the vegetable kingdom. … The vegetarian can extract from his food all the principles necessary for the growth and support of the body, as well as for the production of heat and force. It must be admitted as a fact beyond all question that some persons are stronger and more healthy who live on that food. I know how much of the prevailing meat diet is not merely a wasteful extravagance, but a source of serious evil to the consumer.”
The following special cablegram from London to the New York “Sun,” July 3d, 1898, contains a practical illustration of the superiority of a vegetable diet:
“The vegetarians are making a great ado over the triumph of their theory in the long-distance test of walking endurance, seventy miles, in Germany, this week. The twenty-two starters included eight vegetarians. The distance had to be covered within eighteen hours. The first six to arrive were vegetarians, the first finishing in 14¼ hours, the second in 14½, the third in 15½, the fourth in 16, the fifth in 16½, and the sixth in 17½. The last two vegetarians missed their way and walked five miles more. All reached the goal in splendid condition. Not till one hour after the last vegetarian did the first meat-eater appear, completely exhausted. He was the only one. Others dropped off after thirty-five miles.”
There is no question of the great economy of vegetarianism. Dr. Alcott, in “Arguments for Vegetarianism,” says:
“Twenty-two acres of land are needed to sustain one man on fresh meat. Under wheat that land will feed forty-two people; under oats, eighty-eight; under potatoes, maize, or rice, one hundred and seventy-six; under the banana, over six thousand. The crowded nations of the future must abandon flesh-eating for a diet that will feed more than tenfold people by the same soil, expense and labor. How rich men will be when they cease to toll for flesh-meat, alcohol, drugs, sickness, and war!”
“Suffer the ox to plough, and impute his death to age and Nature's hand.
Let the sheep continue to yield us sheltering wool, and the goats the produce of their loaded udders.
Banish from among you nets and snares and painful artifices,
Conspire no longer against the birds, nor scare the meek deer, nor hide with fraud the crooked hook; …
But let your mouths be empty of blood, and satisfied with pure and natural repasts.”[1]
Comparative Tables
OF
Vegetable and Animal
FOODS.
| IN 100 PARTS. | ||||
| Nitrogenous Matter. | Hydro-carbonate Matter. | Saline Matter. | Water. | |
|---|---|---|---|---|
| Lean beef | 19.3 | 3.6 | 5.1 | 72.0 |
| Fat beef | 14.8 | 29.8 | 4.4 | 51.0 |
| Lean mutton | 18.3 | 4.9 | 4.8 | 72.0 |
| Fat mutton | 12.4 | 31.1 | 3.5 | 53.0 |
| Veal | 16.5 | 15.8 | 4.7 | 63.0 |
| Fat pork | 9.8 | 48.9 | 2.3 | 39.0 |
| Dried ham | 8.8 | 73.3 | 2.9 | 15.0 |
| Tripe | 13.2 | 16.4 | 2.4 | 68.0 |
| White fish | 18.1 | 2.9 | 1.0 | 78.0 |
| Red fish (salmon) | 16.1 | 5.5 | 1.4 | 77.0 |
| Oysters | 14.010 | 1.515 | 2.695 | 80.385 |
| Mussels | 11.72 | 2.42 | 2.73 | 75.74 |
| White of egg | 20.4 | . … . | 1.6 | 78.0 |
| Yolk of egg | 16.0 | 30.7 | 1.3 | 52.0 |
| Cow's milk (lactin) | 4.1 | 3.9 | 0.8 | 86.0 |
| Cream | 2.7 | 26.7 | 1.8 | 66.0 |
| Butter | . … . | 83.0 | 2.0 | 15.0 |
| Gruyere cheese | 31.5 | 24.0 | 3.0 | 40.0 |
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