The easiest way in housekeeping and cooking

hardly likely to choose much of this food, the tongue and sweetbreads being the onl}^ dainty bits ; but there are wholesome and savory dishes to be made from ever}" part, and the knowledge of their preparation may be of greatest value to a poorer neighbor. Both ox-tails and head make excellent soup. Tripe, the inner hning of the stomach, is, if properly prepared, not only appetizing but pleasant to the eye. 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 savorj', 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 indegesti- ble, 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 poultr}^, and is con- sidered more strengthening. The flesh of rabbits and hares is more like poultry or game than meat, but is too close in fiber to be as digestible. Pigeons and many THE CHEMISTRY OF ANIMAL FOOD, 95 other birds come under none of the heads given. As a rule, flesh is tender in proportion to the smallness of the animal, and many varieties are eaten for the description of which we have no room here. Fish forms the only animal food for a large part of the world. It does not possess the satisfying or stimulating properties belonging to flesh, yet the inhabitants of fish- ing-towns are shown to be unusually strong and health}'. The flesh of some fish is white, and of others red ; the red holding much more oil, and being therefore less digesti- ble. In Salmon, the most nutritious of all fishes, there are, in a hundred parts, sixteen of nitrogen, six of fat, nearly two of saline matter, and seventy-seven of water. Eels contain thirteen parts of fat. Codfish, the best- known of all the white fish, var}' greatly, according to the time of year in which thej^ are taken, being much more digestible in season than out (i.e., from October to Ma}-). Mackerel and Herring both abound in oil, the latter especi- ally, giving not only relish to the Irishman's potato, but the carbon he needs as heat-food. Shellfish are far less digestible, the Oyster being the only exception. The nitro- genous matter in 03'sters is fourteen parts, of fatty matter one and a half, of saline matter two, and of water eight}^ At the time of spawning — from May to September — they lose their good condition, and become unwholesome. Lobsters rank next in importance, and are more delicate and finer-flavored than Grabs. Both are, however, very difficult of digestion, and should only be used occasionally.