About the period of 1925 a radical change was effected. Upon meeting in public places, it was no longer customary for the gentleman to uncover, or for the lady to cast a glance in acknowledgment of his salutation. The mode was simplified. Ladies and gentlemen saluted one another in precisely the same manner. Each one, upon approach, raised their right hand in military salute, touching the hat, and by a quick movement, letting the hand drop to the side. This new custom placed both sexes upon equal and exact terms. Whenever, in the twentieth century, a gentleman addressed a lady, after the usual military salutation, it was his duty to uncover and hold his hat in his right hand, regardless of the weather. Failure to do this would result in non-recognition on the part of the lady. The respect due to the fair sex perceptibly increased in the twentieth century and so must it ever increase as the world's civilization advances. Man may be classed as being a carniverous animal. Vegetarians hold a different theory. They banish from their tables the flesh of beasts or birds that have been killed, eschewing meats of all kinds. It is the privilege of the vegetarian to live up to the dietary standard which he has adopted. Two-thirds of the human family take issue with the vegetarian on this subject. The vast majority are in favor of meats of all kinds as an article of food. In the nineteenth, and, in fact, in all the preceding centuries, the delicacies of the table most highly esteemed were those in which rare viands of every variety were included. A model nineteenth century table reveled in such dishes as turbot à la cardinal, mutton [A Standard of Food.] chops, pork cutlets, lamb, spring chicken, selle-de mouton, ham, tongue, roast partridge, roast duck with sage dressing, turkey and cranberry sauce, braized mutton, deviled crabs, meat fritters, sausage, cold boiled ham. These savory meat dishes invariably played leading rôles at the tables of rich and poor. Vegetables and desserts were regarded as adjuncts to the feast. Vegetarians regard such food as alien to the human system and unnecessary to its sustenance. Added to this the vegetarians entertain a sentimental view of the meat-food question. They claim that man has no right to kill beast, fish, bird or fowl, to secure food supplies, and that all flesh food should be eliminated from the human system. A vegetarian's table was garnished with delightful dishes, such as sliced oranges, buttered toast, baked quinces, quaking omelet, shredded wheat biscuits, dates with quaker oats, fried hominy, stewed prunes, macaroni and cheese, stewed fig with whipped cream, French-fried potatoes, oyster plant and rice muffins. These dishes are clean and wholesome, although decidedly tame from certain points of view.