Foods from the animal kingdom - Domestic animals and their derivatives, milk, butter, and cheese - Deer and its varieties - Ground-game - Large foreign game - Birds, domestic and other - Fish in great variety - "Shell-fish" - Reptiles - Man omnivorous; nature of food largely determined by circumstances - Prone to consume too much animal food, or to be careless in regard to selection of diet - Table showing the proportion of food - principles necessary to the daily dietary of an average adult, taking a moderate amount of exercise, in a temperate climate.

I Shall here offer a brief sketch of man's chief resources in the matter of food derived from the animal kingdom.

First, the flesh of domestic quadrupeds: the ox and sheep, both adult and young; the pig; the goat; the horse and ass, chiefly in France. Milk, butter, and cheese in great variety are derived chiefly from this group. More or less wild are the red deer, the fallow deer, and the roe-deer. As ground-game, the hare and rabbit; while abroad, the bison, wild boar, bear, chamois, reindeer, and kangaroo are esteemed for food among civilized nations; but many other animals are eaten by, half-civilized and savage peoples, among which are the buffalo, elephant, beaver, whale, seal, tortoise, and crocodile; also locusts and many other insects may be named. All these are rich in proteids, fatty matters, and saline materials.

Animal kingdom flesh; milk and its derivatives.

Game.

Among birds, we have domestic poultry in great variety of size and quality, with eggs in abundance furnished chiefly by this class; all the wild fowl and aquatic birds; the pigeon tribe, the quail, and the smaller birds; winged game in all its well-known variety.

Of fish it is unnecessary to enumerate the enormous supply and the various species which exist everywhere, and especially on our own shores, from the sturgeon to whitebait, besides those in fresh-water rivers and lakes. All of them furnish nitrogenous matter largely, but, and particularly the white fish, possess fat in very small quantity, with a fair proportion of saline materials. The salmon, mackerel, eels, and herring tribes, including the pilchards, sprats, sardines, and anchovies, have more fat, the last-named in considerable quantity, forming a useful food well calculated to supplement cereal aliments, and largely adopted for the purpose both in the south and north of Europe. The cod - fishery furnishes an important source of food; like some other fish, the cod contains large quantities of oil in its liver only, its flesh, when in season, containing a very small proportion.

The so-called reptiles furnish turtle, tortoise, and edible frog. Among articulated animals are the lobsters, crabs, and shrimps, which furnish a large amount of proteids, but are not generally very easily digested. Among molluscs, the oyster and all the "shell-fish," so-called, which, as well as the above-named, closely resemble, in chemical composition, that of fish properly so-called.

Poultry. Eggs Fish.