All vegetables, to be rendered fit articles for human food, must be _cooked_, in the first place, and this fact alone renders the ordinary vegetarian diet less nutritious and less wholesome than the fruitarian or raw-food diet. With few exceptions, moreover, the vegetables contain but little nutritive matter. Those which _do_ contain a high percentage of proteid are open to the same objections as were raised against meat—namely, that they create uric acid. But the majority of vegetables supply nothing that cannot be derived in simpler and in better form from the fruit and nut dietary; and they contain, moreover, a large percentage of indigestible and fibrous material—refuse—from which the other foods are free. A brief glance at each of the vegetables individually will confirm this. _Potatoes_ are nearly all starch; they contain practically no proteid, fats, or mineral substances of value, and are, generally speaking, constipating articles of food. The objections to _peas_, _beans_ and _lentils_ we have discussed. _Asparagus_, _spinach_, and similar vegetables contain but little nutriment, and much waste, and on the whole can be considered little better than weeds. _Cabbages_ of various sorts, _brussels sprouts_, _cauliflower_, _broccoli_, etc., are also open to these objections. They contain a large amount of fibrous, indigestible matter, with but a small amount of nutriment. Cabbage, eaten raw, is not such a bad article of diet, but cooked in the way in which it usually is, the iron, and its valuable salts, pass into the water in which it is cooked—so that there is, in one sense, more nutriment in the water than there is in the mere “skeleton” that is left, and which we eat! _Onions_, _leeks_, and _garlics_ may have their uses in certain diseases, when eaten raw, but they would doubtless lose these properties when cooked, and many persons cannot eat them. They are very strong articles of food, and it is doubtful if they are intended for human aliment at all. _Turnips_ and _parsnips_ consist almost entirely of water, and are practically valueless as food. They contain a very small percentage of carbohydrates, but they are spongy and fibrous, and frequently hard to digest. The same objections would apply more or less to _carrots_, _beetroots_, and _artichokes_. _Mushrooms_ should by all means be avoided. They are exceedingly indigestible, in a large number of cases, and there is, in addition, a great danger of becoming poisoned by toadstools, or other fungi. _Corn_ is an exceedingly indigestible food—especially if insufficiently masticated, as it invariably is. The proteid it contains can be supplied in many other more wholesome foods. _Celery_ consists almost entirely of fibre, and cannot rightly be considered as suitable for human food. _Endives_, _cresses_, _capers_, _dandelions_, _radishes_, etc., are all weeds, and, if uncultivated, would be totally unfit for the human stomach.