Dr. Allinson's cookery book, comprising many valuable vegetarian recipes

to do. I have known several people who tried vegetarianism who have given up the trial in despair, and, when I inquired closely into the causes, the abuse of pulse food was generally the chief one. I will now give a list of the composition of the various foods, which may be instructive and useful to those to whom the study of dietetics is new, as well as to vegetarians who may wish to use it for reference. The list is copied from a little pamphlet by A.W. Duncan, published by the Vegetarian Society in Manchester. BUTCHERS' MEAT AND FISH. Flesh F. 100 Parts Albuminoids. Gristle, Fat. Extractives, Mineral Water. Contain Ossein, etc. &c. Matter. Mutton Chop 7.6 1.2 42.0 4.1 1.0 44.1 Mutt'n C.Bone -- 18.7 9.0 -- 40.1 32.2 Beef 8.0 7.0 30.0 -- 5.0 50.0 Pork 4.5 5.5 50.0 -- 1.5 38.5 Fowl 14.0 7.0 -- -- 2.5 76.5 Mackerel 13.5 12.5 2.2 3.1 68.7 Herring 10.0 7.0 -- 2.0 81.0 Bacon 8.1 65.2 3.8 0.6 22.3 Heat-producers 100 Parts Flesh- Starch, Fat. Mineral Indigestible Water. Contain formers. Sugar, &c. Matter. Fibre. GRAINS. Wheat, White English 11.0 69.0 1.2 1.7 2.6 14.5 Fine Flour, from white soft Wheat 10.5 74.3 0.8 0.7 0.7 13.0 Coarse Bran 15.0 44.0 4.0 6.0 17.0 14.0 Household Flour, J.B. 16.2 69.0 1.1 0.7 0.5 11.8 Oatm'l, fresh Scotch 16.1 63.0 10.1 2.1 3.7 5.0 Buckwheat, husk free 15.2 63.6 3.4 2.3 2.1 13.4 Pearl Barley 6.2 76.0 1.3 1.1 0.8 14.6 Barley Meal 11.7 71.0 1.7 0.5 0.1 15.0 Rye flour 10.5 71.0 1.6 1.6 2.3 13.0 Maize 9.0 64.5 5.0 2.0 5.0 14.5 Rice, cleaned 7.5 76.0 0.5 0.5 0.9 14.6 PULSE. Peas 22.4 51.3 2.5 3.0 6.5 14.3 Lentils 24.0 49.0 2.6 3.0 6.9 14.5 Haricots 23.0 52.3 2.3 2.9 5.5 14.0 NUTS. Walnuts[F] 12.5 8.9 31.6 1.7 0.8 44.5 Filberts[F] 8.4 11.1 28.5 1.5 2.5 48.0 Cocoa Nut, solid kernel 5.5 8.1 35.9 1.0 2.9 46.6 ROOTS AND TUBERS. Potatoes, K. 1.8 20.6 0.2 1.0 0.7 75.7 Turnips, white 0.5 4.0 0.1 0.8 1.8 92.8 Carrots 0.5 5.0