“The total number of cows in the United States for the year 1887 was 14,522,083—that is, one cow to every four and three-fourths (4.7) persons. There exists, according to Lynt, a true parallel between human and bovine phthisis; the curves of double mortality are the same for different districts in the Duchy of Baden. Now this must mean that a larger proportion of the bovine race dies from phthisis than of the human race, because of the difference in the length of life between the races. We have no statistics of this kind in the United States, but Professor R. A. McLean tells me that, where cows are affected by tuberculosis in great numbers, the death rate from phthisis is correspondingly large in the human race in the same districts. This is his observation from his large experience among diseased cattle.” It would be useless for me to enumerate in full all the numerous diseases that are traceable to meat-eating. That alone would occupy an extensive volume. Typhoid fever has frequently been traced to the eating of oysters. A disease closely related to hog-cholera has been known to be contracted by the human being, as the result of eating pork. Meat-eating is known to be one of the chief and most direct causes of the decay of the teeth—the small fibres of the meat becoming wedged in between them, and, decomposing, cause rapid decay of the teeth. It is probable that this is one of the chief causes of the bad teeth we see about us. Gout and rheumatism are now well known to result from the eating of meat. The reasons for this might perhaps be given. As the result of excessive meat-eating, and eating _too much_ food, the body becomes choked with an excess of mal-assimilated food material, and particularly with uric acid—a product of the meat. The blood, being surfeited with this material, deposits some of it in the vicinity of the joints, and this gives rise to the various symptoms of gout. It is beginning to be realised that this disease, formerly thought to be the direct result of the drinking of wine and other alcoholic beverages, is due to “good old English beef.” Rheumatism is largely due to the same cause. Meat poisoning shows itself in various forms; but the cause is the same. It is now known that meat-eating is the chief cause of Brights disease; and to all unprejudiced minds, it will be obvious that this _must_ be so. The excess of albumen in the system cannot well be due to any other cause: and the mode of cure thus becomes apparent also.