Amidst this profusion of supply from the varied products of the animal and vegetable kingdoms, man's selection must have been made, in different climes, almost entirely by individual experiment with the materials nearest to his hand. Having no certain knowledge of the structure and functions of his body, or of the relation of food thereto acquired other than empirically, the process must have been often marked by failure, sometimes with injury to the experimenter. And progress has doubtless been extremely slow.

At the present time, man appears for the most part to consume more in quantity than is necessary for the healthy performance of the animal functions. Moreover, he has little knowledge of, or interest in, the processes by which food is prepared for the table, or the conditions necessary to the healthy digestion of it by himself. Until a tolerably high standard of civilization is reached, he cares more for quantity than quality, progress slow.

Reptiles and articulata.

Molluscs or "shell-fish."

Man's early experience in selecting material for food:

Most persons eat too much.

Few men have any knowledge of food, desires little variety, and, if immersed in engrossing pursuits as so many must be, is disposed to regard any innovation in the shape of a new aliment as impertinent, preferring the same food at the same hour daily, his enjoyment of which apparently depends greatly on his ability to swallow the portion with extreme rapidity, that he may apply himself to other and more important occupation without delay. Eating is treated in fact by multitudes much as they are disposed to treat religious duty - for eating is indeed one of the most important of all duties if my opening remarks are true - namely, as an observance which is generally irksome, but unfortunately necessary to be performed. Men even boast of their ignorance of so trivial a subject, regard it as unworthy the exercise of their powers, and - small compliment to their wives and sisters - fit only for the occupation of women.

We shall find it an interesting inquiry to ascertain what materials, under the empirical conditions named, have furnished the staple food of the common people of various climates and races - what, in short, supports the life and labour of the chief part of the world's population. In the tropics and adjacent portions of the temperate zones, high temperature being incompatible with the physical activity familiar to northern races, a very little nitrogenous material suffices, since the expenditure is small. Mostly only a moderate quantity of fat is taken, the or interest in its preparation.

Food depends on climate.

Food in the tropics.

Demand for heat and for force being inconsiderable. The starchy products supply nearly all the nutriment required, and such, with a moderate amount of proteids but almost no fats (see pp. 44-5), are found in rice, millet, etc. Rice by itself is the principal food of this wide zone, including a large part of China, part of Africa, America, also the East and West Indies; and as temperature decreases by distance from the equator, some fish, fowl, or other animal food in the form of soups or broth, are added. All adopt to some extent "a mixed diet." Yet in the islands of tropical Polynesia are many fine native races who consume freely some animal food.

In the north of Africa, Arabia, and some neighbouring parts, the date, which contains sugar in abundance, is largely eaten, as well as maize and other cereals. The variety of millet known as "Doura" is largely cultivated in Egypt, as are lentils, and flesh is generally used in small proportion.

Crossing to Europe, the southern Italian is found subsisting on macaroni, legumes, rice, fruits, and salads, with oil, cheese, fish, and small birds, but very little meat More northward, besides fish and a little meat, maize is the chief aliment, mostly in the favourite form of "polenta," the meal well boiled in water producing a substantial porridge; rye and other cereals take a second place. The chestnut also is largely eaten by the poorer population, both it and maize containing more fatty matter than wheat, oats, and legumes.