ALL FLESH IS GRASS. Directly or indirectly all animals live on plants. We have roast lamb for dinner to-day, but yesterday the lamb was browsing herbage. It is an interesting fact that the nutritive qualities of bread are almost the same as those of beef—each, in itself, is very nearly a perfect food. [Illustration: LEAN MEAT.] Great principles of economy regulate the use of these two articles, in accordance with the scarcity and price of either. Man may live without bread if he have meat, and vice versa, but his system demands one of them, or its equivalent. As in the cell of the plant, mineral substances become organized, so, under the influence of animal vitality does vegetable material become transformed into the constituents of a new organism. The great argument against the doctrine that alcohol is a food, lies in the fact that it does not undergo this transformation. It leaves the body as it enters it. But beef-steak ceases to be steak, and bread is no longer the same; they have become bone, tissue, nerve, and all that makes a human body Most are familiar with the marvelous processes of mastication, digestion, absorption and aeration, by which food is converted into blood freighted with all that is essential to the nutrition of the human system. [Illustration: A COLUMN, ARCHES, DOMES, SPIRES AND MINARETS.] Foods serve three great purposes—growth, restoration of waste, and supply for heat. Whether vegetable or animal, they are of two classes—nitrogenous and carbonaceous. The former consists of all seeds and vegetable tissues, and flesh in animal foods. The latter comprises the starch and sugar of vegetables, and fat in animals. Nature seems to suggest the propriety of using both as food for man. His teeth are adapted to the mastication of both, and the varied demands of different seasons and climates furnish a not less conclusive argument in its favor.