Let us now briefly examine the other constituents of food, in order to see if the requisite amount of fats, carbohydrates, salts, etc., are supplied. As before stated, our chief reason for eating meat at all is that it is supposed to contain a larger percentage of protein than any other article of diet; but we have seen that this is not the case. It is generally conceded by all those who defend a “mixed,” or partly flesh diet, that vegetable foods and fruits will supply all the fats and carbohydrates needed by the system—the percentage of protein being always the point in dispute. However, in order to make this perfectly plain to the reader, I shall adduce a few examples of the various food-stuffs, in order that it can be seen at once that all these other constituents of food are likewise contained, in far greater quantities than they are in meat, in almost all other articles of diet. A few examples will render this clear. First of all, let us take the fats. In the edible portion of very fat beef we have a percentage of 32.3 and 27.6 per cent. fat on the edible portion of fat loin of beef. We find a percentage of 35.6 fat on fat ribs of beef. But when beef is cooked, as it must be before eating, we find the amount of this fat greatly reduced. Thus sirloin steak contains but 10.2 per cent. of fat; the edible portion of tenderloin averages 20.4 per cent.; roast beef averages 28.6 per cent.; veal contains an average of but 7.7 per cent., for the edible portion; fat leg of lamb, edible portion, 27.4 per cent.; but when it is cooked, there is here, as in all other cases, a great reduction in the percentage of fat—there remaining but 12.7 per cent. in roast leg of lamb. The percentage in mutton is somewhat higher, being 22.6 per cent., as cooked. Ham, of course, contains a large amount of fat; fresh ham, edible portions, medium fat, averaging 28.9 per cent., the total average for fresh ham being 33.4 per cent. When ham is cooked, however, there is the invariable reduction in the percentage, being especially noticeable in this case—the average of luncheon ham, cooked, being but 21.0 per cent. Poultry and game contain a smaller percentage of fat than most meats. Capon, chicken, and roast turkey average from 10 per cent. to 11 per cent. in fat. All fresh fish and shellfish contain very much less fat, from 1 per cent. to 2 per cent. on the average. Eggs contain about half the percentage contained in meat, as a rule, the average being 10.5 per cent. for the edible portion. There is a great disproportion, however, between the white and the yolk of the egg; there being but .2 per cent. of fat in the edible portion of the white, while 33.3 per cent. of the edible portion of the yolk is fat.