Once perverted, the appetite would have a tendency to stay perverted, by reason of heredity; and in any case the environment and education of the growing child would be quite sufficient to engender the desire for meat—especially if the individual were brought up under the notion that he “cannot live” without meat, and that it is a most essential article of his diet! The medical profession is to blame for much of this perverted reasoning, and the public for blindly following it, without investigating its doctrines for themselves. Only when this is done can we hope for a widespread and radical reform—one which will revolutionise diet and cookery and spread health and harmony among the human race and the animal kingdom—as well as restore man to a position of elevated spiritual insight. VIII DAIRY PRODUCTS Coming, as these do, from the animal world—more or less directly—they are eschewed by many strict vegetarians and hygienists, as being open to all those objections which might be urged against the use of flesh-meat, only in a lesser degree. There is no doubt that this is the only logical ground to assume, in this question, and the one which many of us occupy from choice. There can be no question, moreover, that man can persist, and maintain all his faculties—physical and mental—on a diet devoid of all these articles of food. They are not open to any such serious objections as are the flesh-meats, however; and are certainly to be preferred to them. As found upon the market, they are all more or less adulterated, unfortunately; and preservatives, in the shape of salt, etc., introduced, to prevent rapid decomposition. Eggs are also objectionable, on the ground that they have been kept on ice, as a rule, for long periods of time, before they are offered for sale. But, even granting that these articles of diet are fresh, and the best that can be procured, there are still weighty objections to their use, as I can readily show. Let us consider them a little more fully, in turn. * * * * * _Milk._—Milk is, of course, the natural food of man for the first year or so of his life. This is no reason, however, for supposing that man can continue to eat, or rather drink, milk, for the rest of his life with impunity—especially when this milk comes from the cow. Milk as an article of diet has been highly praised by many authorities. For example, in the pamphlet issued by the U.S. Department of Agriculture, we read: “Milk is peculiarly adapted for use as a food by man for several reasons. It contains all the four classes of nutriments—protein, fats, carbohydrates and mineral matter—in more nearly the proper proportion to serve as a complete food than any other food material, although no one substance can furnish a complete food for an adult.”