Although cheese is, in one sense, a valuable article of diet, in that it contains a large percentage of fat and proteid, it is nevertheless objectionable in many ways. The fact that it is derived from milk, and hence indirectly from the animal world, necessitates the same objections to its use as have been raised against all the other animal products. The same proteid may be obtained from nuts and purely vegetable substances, without the injurious admixture of possible toxic materials, impurities, and adulterants. In this connection it may be added that the common salt which is generally introduced into cheese in order to preserve it, renders it an unhygienic article of diet; and hence it is to be debarred, since other substances (containing the same amount of proteid, etc.) can be obtained, in which these mineral ingredients are lacking. IX VEGETABLES _Peas, Beans, Lentils, etc._—It can be seen by referring to the tables of foods that these articles of diet contain a large amount of proteid, and are consequently good substitutes for meat; and, if the ordinary vegetarian diet be adhered to, they should form the staple foods in place of the meat that has been omitted. They are very hearty articles of diet, however, and contain a large amount of proteid in a concentrated form, and for that reason should be eaten in the winter months, if at all. These articles of food, moreover, all contain a certain percentage of uric acid-forming materials, and for this reason should be avoided whenever possible. Dr Haig, throughout his writings, has argued very strongly against the legumes as food for man, and has shown that an excessive consumption of such foods tends to create uric acid—and results in the evil consequences which follow from its presence, whenever eaten in large quantities. He recommends in their place nuts, cheese, and milk. Cheese and milk we have already considered, and the value of nuts we shall ascertain when we come to the chapter on the fruitarian diet. On the whole, then, it cannot be said that peas, beans, and lentils are desirable articles of food, whenever they can be avoided. Their chief value consists in the amount of proteid they contain, and this can be supplied by nuts, as we have seen, and shall see further. In addition to this, we now know that large amounts of proteid are not required by the system, and are detrimental rather than beneficial to it.