During the prevalence of the cholera in New York, about the year 1832, all the Grahamites, as they were called, who had for some time abstained from animal food--and their number was quite respectable--and who persevered in it, either wholly escaped the disease, or had it very lightly; and this, too, notwithstanding a large proportion of them were very much exposed to its attacks, living in the parts of the city where it most prevailed, or in families where others were dying almost daily. This could not be the result of mere accident; it is morally impossible. But flesh-eaters--admitting the flesh were wholesome--are not only much more liable to contract disease, but if they contract it, to suffer more severely than others. There is yet another important consideration which belongs to the medical argument. Animal food is much more liable than vegetable food, to those changes or conditions which we call poisonous, and which are always, in a greater or less degree, the sources of disease; it is also more liable to poisonous mixtures or adulterations. It is true, that in the present state of the arts, and of agriculture and civic life generally, vegetables themselves are sometimes the sources of disease. I refer not to the spurred rye and other substances, which occasionally find their way into our fields and get mixed with our grains, etc., and which are known to be very active poisons,--so much as to the acrid or otherwise improper juices which are formed by forced vegetation, especially about cities, whether by means of hot-beds, green-houses, or new, strong, or highly-concentrated manures. I refer also to the crude, unripe, and imperfect fruits and other things with which our markets are filed now-a-days; and especially to _decaying_ fruits and vegetables. But I cannot enlarge; a volume would be too little to do this part of the subject justice. Nothing is more wanted than light on this subject, and a consequent reform in our fashionable agriculture and horticulture. And yet, although I admit, most cheerfully, the danger we are in of contracting disease by using diseased vegetables, the danger is neither so frequent nor so imminent, in proportion to the quantity of it consumed, as from animal food. Let us briefly take a view of the facts.