=Summary.=--Above have been presented some of the principal meat foods, the analytical data which show their composition, the processes by means of which they are prepared and the principal methods, objectionable and otherwise, by which they are preserved. Meat is a staple article of diet among almost all nations of men. The anatomical structure of the human animal indicates that his environment has adapted him to eating meats of all kinds. In other words, man is an omnivorous animal. He has been developed in an environment in which all kinds of meats and vegetables have ministered to his sustenance, and thus he is an omnivorous animal both by evolution and necessarily by heredity. That man can live and flourish without meat has been fully established by experiments, but that man cannot be nourished by meat alone has likewise been fully established, so that if the human race were necessarily to be deprived either of animal or vegetable foods, it would be the animal food which must be sacrificed. It is not the purpose of this manual to discuss the relative merits of vegetarianism as compared with the common diet of the human race. It may not be amiss, however, to say that probably in the United States especially, a larger quantity of meat is eaten than is either necessary or wholesome. The people of our country are better able to supply themselves with expensive foods than those of other countries, and of the common foods meats are far more expensive than cereals. The eating of larger quantities of cereals and smaller quantities of meat would probably be conducive both to economy and health. It appears to be certain that the meat eating of the future may not be regarded so much as a necessity as it has in the past, but that meats will be used more as condimental substances than as staple foods. In all meat, for instance, that costs 25 cents a pound, such as steaks, there is over one-third or a half of it which is inedible, so that the edible portion really costs double that amount. On the contrary, when a pound of flour or maize is purchased, the price of which is perhaps only one-eighth that of meat, the whole of it is edible. Thus, from the mere point of economy as well as of nutrition the superiority of cereals and other vegetable products is at once evident. On the one hand, a cereal is almost a complete food containing all the elements necessary to nutrition, and it costs only a few cents a pound. On the other hand, a steak or roast is only a partial food and it costs much more than cereals.