The art of feeding resolves itself into four considerations: the sort of food to take, the amount necessary, how and when to eat it. CHAPTER VII. WHAT TO EAT. Simple as this may appear at first sight, it is one of the most difficult problems with which human beings are confronted. The diet of a horse is limited, so is that of fowls. Among wild animals we find some that are flesh eaters, such as the lion and the tiger, while others live on vegetables or fruits. Man, on the other hand, like the pig (save the mark!) eats everything, and the question is what to choose out of this unlimited bill of fare. [Sidenote: Differences of constitutions.] We must remember that people are not all built alike, and that what is one man’s food is another’s poison. There is no greater mistake than that of imitating other people. The native of India thrives on rice, but white men who attempt to live exclusively on it soon find their systems going to pieces. Even among persons of the same race we find marked differences. One of our neighbours flourishes on vegetables and bread; we adopt the same diet, with the result that we become too tired to do our work. Another takes meat three times a day and looks well on it; we try the same, and grow gouty. Another consumes a quart of milk a day in addition to his ordinary food, and says he cannot get on without it; we follow his example, and get a bilious attack. There is a hale old gentleman of eighty who takes every night a supper of bread and cheese, with beer and walnuts to follow, going to bed immediately afterwards, and waking up fresh and vigorous in the morning. Most of us, if we took a supper like that, would go to bed to stay there. The fact is that there is no general rule applicable to everyone. Some people thrive on a vegetarian diet, but others cannot get along on it at all; and the same remark applies to every other such restriction. It rests with each individual to discover for himself or herself what foods suit them best and keep to them, avoiding any which manifestly disagree. [Sidenote: Likes and dislikes.] Within reasonable bounds the question of likes and dislikes is a useful guide. Rich, highly-seasoned dishes are of course bad for everybody; but as applied to plain, healthy articles of food, it is safe to say that what people like agrees with them, and _vice versa_. As to dislikes, there are no two opinions on the subject. If the taste of any food is repugnant it should be avoided like poison. In fact, so far as that particular person is concerned, it probably is a poison. Some people dislike cheese to such an extent that they cannot even swallow it, try as they may. If they did succeed in getting it down the results would most likely be disastrous. I know of one family who cannot take eggs in any form, not even in the smallest quantity as a mere flavouring. If they get it by mistake they are ill with an attack resembling acute gastritis for days afterwards.