_Hog-meats._--On account of the large portion of fat between the muscle-fibers, hog-meat, particularly when fresh, is not usually regarded as being digestible. Some persons eat it with impunity, but for the vast majority it should be taken only in small quantities. It should not be fried. In the form of ham, hog meat is more wholesome than when fresh, but even in this condition many dyspeptics find much difficulty in digesting it. The best method of cooking it is to boil thoroughly. After being cooked in this way and then broiled, it is most appetizing, and is much more wholesome than when broiled without being previously cooked. As bacon, hog-meat enters largely into the dietary of a great portion of the laborers of this country, and there can be no doubt that on the whole it answers the purpose of a staple food admirably. It contains even more fat than nitrogenous substances, and may therefore be looked upon as a mixture of butter and meat. Dyspeptics cannot eat it with impunity in many instances, though it agrees far better with them than does ham or the fresh meat. If it were generally eaten boiled it would provoke less trouble than when fried. At this point the writer would repeat his warning concerning the indigestible character of melted grease, of which the gravy from bacon is a striking example. When "cured" in a somewhat different way hog-meat as "breakfast-bacon" is very generally used throughout the civilized world, and is one of its most wholesome forms. This when broiled is both appetizing and wholesome, and should form a part of the daily dietary of everyone able to afford it. _Poultry and Game._--Among the more delicate and most wholesome forms in which albumins are taken we find poultry and game well up toward the head of the list. Meats of this character should be very thoroughly cooked by being either baked, smothered or broiled. _Fish._--Fish of almost all kinds are wholesome provided they be fresh and properly cooked. The culinary artist prepares of them most appetizing and nutritious dishes, and they are therefore properly to be recommended as among the best of the albuminous foods. _Oysters and Clams._--Oysters and clams are usually considered somewhat apart from the generality of the foods of this character. When fresh they are wholesome and delicious when eaten raw, and may be cooked in a great variety of ways. The reader should be especially warned that fried oysters are not so wholesome as when they are prepared by other methods, for the reason that they are surrounded by a batter containing quantities of melted grease.