During this agitation numerous western farmers put their hogs, chickens, cows, horses, and sheep upon a cooked bill of fare, and many enthusiastic feeders claimed beneficial results. Later the various Governmental Experimental Stations took up the subject and made many careful, complete, and comparative tests of the effects of cooked and uncooked food for animals. The result did not show the expected thing. The cooking experiments in the majority of cases proved injurious, and the general decision of the Government investigators was that cooking food for animals was useless and detrimental to the great live stock industry. Stock food cookery has now become entirely obsolete. [Sidenote: Cooking a habit of civilization] Man is the only animal that cooks his food, and has made great progress in civilization while subsisting on a cooked diet, but cooking is no more the cause of his advancement than silk hats and swallow-tailed coats. He has advanced only according to the degree that he has thought, studied, and experimented. Cooking has undoubtedly enabled man to utilize many things as food, that he could not and would not have used otherwise, but whether this has aided or retarded in his material progress is yet an unsolved question. FOOD COMBINATIONS The following tables are designed to convey, in the most condensed and simplified form, the results of my investigations in regard to food combinations. It is somewhat difficult to give in any one table exact information concerning food combinations under the varying conditions of the body and its ever-changing requirements. The best that can be done is to lay out such groups as are fundamentally harmonious from a chemical point of view. [Sidenote: Quantity an important factor] The particular condition of the patient often reveals certain special requirements which must be dealt with according to the symptoms given off by the body. Many of these combinations, when taken under certain conditions, may appear disagreeable, but this can be overcome by leveling the proportions and limiting the quantity. Quantity is of very great importance for the reason that the most perfect selections of food can be made and blended into perfect chemical harmony, and still disagree with the normal stomach if a quantity is taken in excess of physical demands. The use of these tables will serve to bring to the student's attention the advantage to be gained from a health-giving and curative point of view, as well as from simplicity in diet.