With the above table in mind, it will be easy to select foods that will furnish, when combined, the proper proportion of each ingredient--that is--approximately, and to assist in the selection, we subjoin a condensed list of the more important articles of food, showing the percentage of each ingredient, as proved by analysis. We would call attention to the fact that animal foods may slightly differ in the ratio of the ingredients, owing to the food upon which the animal has been raised, and its physical condition; and, owing to peculiarities of soil, vegetable foods may differ in like manner, but for practical purposes it will be found sufficiently correct. IN 100 PARTS. Proteids. Starches. Fats. Salts. Lean Beef 20.2 0.0 3.6 2.0 Fat 16.9 0.0 20.0 3.1 Mutton 17.1 0.0 5.7 1.3 Veal 18.8 0.0 4.4 0.5 Pork 14.5 0.0 37.3 0.8 Poultry 21.0 0.0 3.8 1.2 Smoked Ham 24.0 0.0 36.5 10.1 Mackerel 23.5 0.0 6.7 1.0 Cod 27.0 0.0 0.3 22.0 White of Egg 20.4 0.0 0.0 1.6 Yolk of Egg 16.0 0.0 30.7 1.3 Cow’s Milk 4.2 4.5 3.7 0.7 Cheese 28.0 1.0 23.0 7.0 Butter 2.0 1.0 85.0 1.0 Cabbage 5.0 7.8 0.5 1.2 Asparagus 1.9 2.7 0.2 0.5 Mushrooms 2.5 4.7 0.2 0.7 Potato 2.2 21.8 0.2 1.0 Sweet Potato 1.0 25.2 0.2 2.7 Celery 1.5 0.8 0.4 0.8 French Beans 23.7 55.6 2.2 3.7 Lima Beans 21.9 60.0 1.9 2.9 Green Peas 6.3 12.0 0.5 0.8 Lentils 24.8 54.7 1.8 2.4 Wheat Flour 11.6 71.0 1.3 1.6 Barley Flour 10.5 66.7 2.4 2.6 Oatmeal 12.8 65.6 5.6 3.6 Lentil Flour 25.4 57.3 1.8 2.6 Arrowroot 0.8 83.5 0.0 0.3 Chestnut 14.6 60.0 2.4 3.3 Sweet Almond 23.5 7.8 53.0 3.0 Peanut 28.3 1.8 46.2 3.3 Walnut 15.8 13.0 57.4 2.0 Apple 0.4 7.2 0.0 0.5 Cherry 0.7 10.2 0.0 0.7 Grape 0.6 14.2 0.0 0.5 Banana 4.9 19.2 0.6 1.1 Dates 6.6 54.0 0.2 1.6 Figs 6.1 60.5 0.9 2.3 Honey 0.8 74.6 0.9 0.2 TABLE A. Showing the relative digestibility of various foods.