at;

OF ALIMENT.

died of itself, seem to have a strict regard to health; and ought to beobserved by Christians as well as Jews. Animals never die themselveswithout some previous disease; but how a diseased animal should bevholesome food, is inconceivable: even those which die by accideutmust be hurtful, as their blood is mixed with the flesh, and soon turnsputrid.

Animals which feed grossly, as tame ducks, hogs, &c. are neitherso easily digested, nor afford such wholesome nourishment as others.No animal can be wholesome which does not take sufficient exercisedost of our stalled cattle are crammed with gross food, but not allowed exercise nor free air; by which means they indeed grow fat,but their juices not being properly prepared or assimulated, remaincrude, and occasion indigestions, gross humours, and oppression ofthe spirits, in those that feed upon them.

Animals are often rendered unwholesome by being overheated.Excessive heat causes a fever, exalts the animal salts, and mixes theblood so intimately with the flesh, that it cannot be separated. Eorthis reason, butchers should be severely punished who overdrive theircattle. No person would chuse to eat the flesh of an animal whichhad died in a high fever; yet that is the case witli all over-drovecattle; and the fever is often raised even to a degree of madness.

But this is not the only way by which butchers render meat un-wholesome. The abominable custom of filling the cellular membraneof animals with air, in order to make them appear fat, is every daypractised. This not only spoils the meat, and renders it unfit forkeeping, but is such a dirty trick, that the very idea of it is sufficientto disgust a person of any delicacy at every thing which comes fromthe shambles. Who can bear the thought of eating meat which h;:sbeen blown up with air from the lungs of a dirty fellow, perhaps la-bouring under the very worst of diseases 1

No people in the world eat such quantities of animal food as theEnglish, which is one reason why they are so generally tainted withhe scurvy and its numerous train of consequences, indigestion, lowspirits, hypochondriacism, <&c. Animal food was surely designed for,nan, and, with a proper mixture of vegetables it will be found themost wholesome; but to gorge beef, mutton, pork, fish, and fowl,twice or thrice a day, is certainly too much. All who value healthought to be contented with making one meal of flesh in the twentyfour hours, and this ought to consist of one kind only.

The most obstinate scurvy has often been cured by a vegetablediet; nay, milk alone will frequently do more in that disease thanany medicine. Hence it is evident, that if vegetables and milk weremore used in diet, we should have less scurvy, and likewise fewerputrid and inflammatory fevers.

Our aliment ought neither to be too moist nor too dry. Moist ali-ment relaxes the solids, and renders the body feeble. Thus we seefemales, who live much on tea and other watery diet, generally be-come weak and unable to digest solid food: hence proceed hysterics,and all their dreadful consequences. On the other hand, food thatis too dry renders the solids in a manner rigid, and the humours