oysters as a, I 262 clams as a, I 262 shell-fish as a, I 262 poultry as a, I 262 superiority of poultry as a, I 263 comparative analyses of, I 264 feeding of poultry for, I 265 cheese as a, I 282 butter considered as a, I 283 wheat considered as a, II 290 grain as a remedial, II 298 white potato as a, II 321 relative value of salads as, II 321 relative value of water melon as a, II 323 relative value of musk melon as a, II 323 honey compared as a, II 330 life dependent upon, II 345 substitution of, II 439 staples, II 440 list of constipating, II 446 list of laxative, II 446 that reduces fat, II 498 in obesity, II 502 in locomotor ataxia, II 519 to eat in case of colds, II 524 to eat in catarrh, II 530 in hay fever, II 532 combinations, III 602 quantity an important factor, III 604 instinct a safe guide in selecting, III 605 tables, how to interpret, III 607 tables of digestive harmonies and disharmonies, III 609 fats, III 609 eggs, III 610 milk, III 611 nuts, III 612 grains, III 613 vegetables, III 614 acid fruits, III 615 sweet fruits, III 616 sugars, III 617