GAME contains even less fat than poultry, and is considered more strengthening. The flesh of rabbits and hares is more like poultry or game than meat, but is too close in fiber to be as digestible. Pigeons and many other birds come under none of the heads given. As a rule, flesh is tender in proportion to the smallness of the animal, and many varieties are eaten for the description of which we have no room here. FISH forms the only animal food for a large part of the world. It does not possess the satisfying or stimulating properties belonging to flesh, yet the inhabitants of fishing-towns are shown to be unusually strong and healthy. The flesh of some fish is white, and of others red; the red holding much more oil, and being therefore less digestible. In _Salmon_, the most nutritious of all fishes, there are, in a hundred parts, sixteen of nitrogen, six of fat, nearly two of saline matter, and seventy-seven of water. _Eels_ contain thirteen parts of fat. _Codfish_, the best-known of all the white fish, vary greatly, according to the time of year in which they are taken, being much more digestible in season than out (i.e., from October to May). _Mackerel_ and _Herring_ both abound in oil, the latter especially, giving not only relish to the Irishman's potato, but the carbon he needs as heat-food. _Shell-fish_ are far less digestible, the _Oyster_ being the only exception. The nitrogenous matter in oysters is fourteen parts, of fatty matter one and a half, of saline matter two, and of water eighty. At the time of spawning--from May to September--they lose their good condition, and become unwholesome. _Lobsters_ rank next in importance, and are more delicate and finer-flavored than _Crabs_. Both are, however, very difficult of digestion, and should only be used occasionally. The many forms of pickled and smoked fish are convenient, but always less wholesome than fresh. MILK comes next, and has already been considered in a previous chapter. It is sometimes found to disagree with the stomach, but usually because looked upon as drink and not as real food, the usual supply of which is taken, forgetful of the fact that a glass or two of milk contains as much nourishment as two-thirds of the average meal. The nitrogenous matter in milk is known as caseine, and it is this which principally forms cheese.