Let us examine this latter group a little more fully--a group to which the nations of Europe belong, with the exception of the Italians, who are essentially a meal-, fruit-, and cheese-eating people. Apparently at a very early time, even before the last glacial period, man had learnt the use of fire, and roasted or grilled the carcases of other animals which he killed in the chase, in order to consume them as food. We have no reason to suppose that man ever made use of the raw flesh of higher animals as his habitual diet. His teeth are not, and never were, from his earliest ape-like days, adapted to true carnivorous diet. Cooked meat is not the food of a carnivor, but is an adaptation of the flesh of animals to the requirements of a frugivorous animal. Probably the use of grain and cultivated vegetable food is a later step in human progress than the roasting of meat. The Neandermen, and even the later Reindeer-men (Cromagnards), had no cultivated fields, but lived on roasted meat (of beasts, birds, and fish) and wild fruits. We know how thoroughly the most ancient Greeks enjoyed the long slices of roasted meat cut from the chine, as told in the Homeric poems, and everywhere in Europe after the neolithic or polished-stone period, meat was a main article of diet, in conjunction with the vegetable products of agriculture. In this country, after the Norman conquest, meat-eating was greatly favoured by the important industry which grew up in hides. The land was well suited for the pasturage of cattle, and owing to the smallness of the population and the abundance of cattle slaughtered for their hides, meat was almost to be had for the asking. It was thus that Englishmen became great meat-eaters and that "the roast beef of Old England" was established. Later the same superfluity of meat--in this case, "mutton"--recurred and became general when wool-growing and the manufacture of woollen goods developed into important industries. Relatively to the population there was more "meat" of oxen and sheep in this country than on the continent of Europe, and this disproportion has been maintained. But the increase of population has led to a considerable change in the diet of a very large proportion--the poorer part--of the community. Whilst the families of the better-paid working class and all the middle and upper class continue to eat meat, the agricultural labourer and the poorer workmen in towns live chiefly on flour, sugar, bacon, and cheese. Probably they have become habituated to this diet, and, provided that the quantity is sufficient, it cannot be maintained that the diet, in which meat is nearly or altogether absent, is unhealthy. Many vigorous and muscularly well-developed populations in other lands thrive on exclusively vegetable food.