According to Dr. Rawitz, who has examined microscopically the products of artificial digestion and the excreta after the same food, cells, both animal and vegetable, pass through the alimentary canal completely unchanged, such as cartilage and fibro-cartilage, except that of fish, which fact is indicative that it is more digestible than any other aliment; elastic fibre is also unchanged, and fat-cells are frequently found altogether unaltered; also after eating fat pork, the pabulum of the lower classes, crystals of cholesterine are invariably to be obtained from the excreta. Quantities of cell-membrane of vegetables are found in the alvine evacuations, likewise starch-cells, with only part of their contents removed, and the green colouring principle, chlorophylle, is never changed. From the foregoing we see at once the kind of food necessary, as regards its sustentative and nutritious properties, and that which merely serves as an unimportant adjunct. Dr. Rawitz does not inform us whether a greater or lesser amount of salt was used in his experiments; being regarded as an unimportant item, he probably may have been indifferent as to whether it was used or not, and took no note of the quantity. As nothing was found in the excreta belonging to fish, we may regard it as favouring the view, that being impregnated with salt, and living in salt water, the facility with which it is digested is mainly owing to the presence of salt. Fresh-water fish, as is well known, are not digested so easily and thoroughly as those which live in the sea. Again, Dr. Rawitz does not tell us whether the fish used in his experiments were salt or fresh; I conclude that they were salt, because the consumption of fresh-water fish is considerably below the number of that caught at sea. Those who believe that man is an organism of vegetable proclivities, and would have him live upon vegetables exclusively, who point with a triumphant smile to scurvy as resulting solely from long-continued abstention from vegetable food, combined with the ingestion of salted meat, should remember that any kind of food indulged in to the exclusion of others injures the health, reduces the physical strength, and deteriorates the blood. They are right as far as their argument goes, but they lose sight of some very remarkable facts when they describe scurvy as originating from salt.