People who live almost entirely on cooked foodstuffs and white flour bread, find meat a necessary article of food, and consume it in larger quantities than would be necessary, if whole wheat bread and raw fruits and greens were used. Under the present systems of forced and improper feeding of animals, and the preservation of meats by cold storage, flesh foods are becoming more dangerous. There is no need for such an excess in the production of meat, except to satisfy our habits. If human beings and animals are fed by force, they are not healthy. Flesh, eggs and milk from animals which are fed by force, are unwholesome and inferior in quality. Under certain conditions and in cold climates, meat is a necessity, therefore the feeding of animals should be under the observation of health officers. We need quality more than quantity. Pork, although condemned by many people as unfit for food, is a wholesome article, if the animal is fed upon dry, substantial food. Pork requires a longer time to digest than other meat, and therefore it should not be eaten at the evening meal. Pork was considered as an unclean food by the ancient Jews; perhaps the reason for this was that the Jew’s system did not require pork, because of his constitution and the climatic conditions. Fat pork is a specific food for the kidneys; it is less stimulating and easier to oxidize than any other meat. Beef is perhaps the most economical meat for family use. A good quality of meat should contain both fat and lean. All meats should be well soaked and washed before cooking. Cold meats are sometimes more agreeable than hot meats. Veal, lamb, chicken and game are all wholesome meats if eaten in moderation and at the right time of the year. Fresh meats should not be served oftener than once per day, or better still, three times per week. The internal organs and glands, such as the lungs, liver, kidneys, tongue and stomach, are very nutritious. Sausages, if prepared from fresh, clean meat, and not highly seasoned, are cheaper and more nourishing than canned meats, and often preferable to fresh meat, which has hung a long time in a meat shop. The internal organs contain much lime and organic salts, as they feed the glands of the body; they should be well soaked before cooking, in order to drain the thick and impure blood out of them. Beefsteak, chops and roasts should be slightly salted before they are cooked. Free salt sprinkled on meat, or other dry foods, before serving, is injurious to the lining of the stomach and blood vessels; lemon can be used instead. Many people have an abnormal craving for salt. This is a symptom of anemia; the system lacks minerals. The only way to supply the necessary elements is by taking salt in the organized state in raw greens and fruits. Free salt can satisfy such craving temporarily, but it creates an abnormal thirst. Raw apples, tomatoes and all other acid fruits, in combination with greens, are the best additions to meats. FISH.